Arugula With Italian Plums and Parmesan

Name: Arugula With Italian Plums and Parmesan
Yield: 8 servings
Ingredients: 16 Italian plums, halved, or 8 small plums, quartered; ⅓ cup cocktail onions, halved,layers separated; 2 Tbsp. fresh lemon juice; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 3 oz. arugula (about 5 cups); Kosher salt, freshly ground pepper; 3 oz. Parmesan, thinly sliced

Ignacio Mattos8 servingsSource

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Ingredients

16 Italian plums, halved, or 8 small plums, quartered

⅓ cup cocktail onions, halved,layers separated

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil, plus more for drizzling

3 oz. arugula (about 5 cups)

Kosher salt, freshly ground pepper

3 oz. Parmesan, thinly sliced

Method

Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.