Have you had lemon plums before?
They are only available to me here on the East coast for about 3 weeks at the end of February and beginning of March. Super sweet and really juicy, I decided to put them into a salad that would mark the end of a lovely winter and the beginning of a beautiful spring.
This is a really lush and fresh salad. Peppery arugula and bitter radicchio are the perfect bed for the sweet slices of lemon plums, earthy mushrooms and crunchy sesame seeds. The dressing has a bit of Asian flare with a blend of fresh lemon plum puree, garlic, shallots, ume plum vinegar and sesame oil. Its a little bit sweet, a little bit savory with fresh, bright flavor in every bite!