Heirloom Tomato and Pickled Plum Salad

Makes 4 servings

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For pickled plums:

1 cup apple cider vinegar

1 cup sugar

1 cup water

2 ripe plums, pitted and sliced

For "porridge":

1 teaspoon canola oil

1/2 small yellow onion, diced

2 ripe plums, peeled pitted, and sliced thin

2 ripe peaches, preferably Red Haven, peeled, pitted, and sliced thin

4 ripe figs, halved

1 sachet of: 2 sprigs thyme, 1 bay leaf,

2 star anise

1/2 stick cinnamon

5 black peppercorns

For the salad:

4 big, ripe heirloom tomatoes

4 figs, halved

Olive oil

Sherry vinegar

Salt and pepper

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1. Make the pickled plums: Combine vinegar, sugar, and water in a small saucepan and bring to a boil. Once sugar has dissolved, pour pickling liquid over the plums and cool immediately over an ice bath. Allow plums to sit in liquid at least 12 hours, and preferably overnight.

2. Make stone-fruit "porridge": Heat the oil in a medium pot over medium heat. Add onions to pan, and cook until translucent. Add sliced plums, peaches, and half of the figs to the pan. Add sachet. Cook for 15-20 minutes on low heat until all the fruit is tender. Remove from heat, and pass through a food mill or blend until smooth.

3. Cut tomatoes in chunks, combine with a small amount of olive oil and a splash of sherry vinegar, and season with salt and pepper to taste. Add the figs and gently toss. Slightly warm the porridge, and add 1-2 tablespoons per serving bowl. Arrange the tomato/fig salad and pickled plums on top. Finish with a good-quality coarse sea salt, and a drizzle of oil. Enjoy with crusty bread and good cheese for a seasonal summer meal.

Per Serving: 266 calories; 3 grams protein; 49 grams carbohydrates; 39 grams sugar; 9 grams fat; no cholesterol; 88 milligrams sodium; 7 grams dietary fiber.