PLUM AND FETA SALAD

We could almost live on salads as these summer days turn hot and steamy.  Fruit and cheese is always a winning combination, but adding a subtle savory note kicks these sweet summer plums up a notch.  Serve cold or at room temperature.  Good on its own as a side salad, or on toasted baguette slices.

• 4 firm ripe plums (about 1 lb) washed, pitted and cut into wedges
• ½ cup sugar
• ¼-1/2 tsp ground cumin (to taste)
• ½ tsp salt
• A little ground pepper
• 8 oz feta cheese, crumbled into large pieces

In a small saucepan, bring ½ cup water, plum wedges, sugar, salt, and cumin to a low boil.  Turn down heat and simmer gently until liquid reduces a little and turns syrupy—8 to 10 minutes, stirring occasionally.  Consistency should be like heavy cream.  Pour into medium size shallow bowl and cool to room temperature.  Mixture will thicken a little as it cools.  Crumble feta over salad and garnish with ground pepper and a little fresh rosemary or thyme. 

The Kitchen Hive