Plum Parsley Salad.PNG — Plum Parsley Salad with Pinot Honey Vinaigrette

**By Chadwick Boyd**
PHOTO BY Sweetlife Photography

How to Turn Leftover Wine Into a Delicious Dressing

Stone fruit is my favorite type of fruit, and I'm especially in love with plums. They go especially well with the full-fruit flavor of Pinot noir. I use Oregon-made Stoller Family Estate Pinot Noir, which I helped make during harvest a couple years ago. This salad also uses whole, fresh parsley leaves like salad greens. The bright green color pops with the wine-soaked plums. The simple Pinot and honey dressing brings it all together for a delicious and show-stopping salad, either for the table or a summer picnic. Enjoy the rest of the wine while you make it—that's what I do!

Chadwick’s Checklist

What you need to know before you cook.

If you have time, soak raisins in the wine for a couple hours before assembling the salad.

SERVING SIZE: 6-8 PREP TIME: 15 mins TOTAL TIME: 15 mins

Ingredients

¼ cup golden raisins
⅓ cup Stoller pinot noir
5-6 ripe plums (depending on size), sliced into ¼" thick wedges
1 cup whole, fresh Italian parsley leaves, washed and dried
3 Tablespoons olive oil + more to finish
3 Tablespoons honey
½ teaspoon coarsely cracked black pepper
½ teaspoon Maldon salt

Directions

Place the raisins in a small bowl and pour the pinot noir over top. Let soak for a couple hours. Remove the raisins with a slotted spoon and reserve the remaining wine for the dressing. **If you don't have time, just add the raisins to the plums and parsley and make the dressing separately.
Place the plums and the parsley in a large mixing bowl.
In a small mixing bowl, whisk together the reserved wine, olive oil, honey and pepper. Pour over the plums and parsley and gently fold together with a rubber scraper or large spoon. Transfer to a serving platter with tongs or large spoon.
Drizzle with a little more olive oil, if desired. Evenly sprinkle the Maldon salt on top. Add more cracked black pepper to suit your taste.
Serve.