Tap into the sweet perfection of brilliant stone fruit. We have chosen plums here, but peaches, apricots, and pluots would swap in nicely. Serve this colorful design, then, on top a bed of greens as a dinner salad, to be eaten with a fork and knife, or, hot from the grill, as an appetizer to be eaten with hands (and napkins).
Tailor the avocado dressing to your taste: We prefer a tart vinaigrette, but if you'd like to mellow the flavor, add more olive oil and water. If you plan to offer as a side to steak, leave the dressing thicker, but if you're tossing it with lettuce, thin it out with water. Add heat to the blender with fresh jalapeño, and an altogether different flavor with a generous squeeze of citrus and torn fresh cilantro.
1. Prep your ingredients: Slice the plums in half and remove the pits. Toast the pine nuts and set aside. Preheat a grill or grill pan.
2. Combine the meat of the avocado with the vinegar and oil in a blender; blend on high to a smooth consistency. Slowly pour in the water as the mixture blends, until it is as thin as you desire.
3. Taste the avocado dressing and season accordingly with salt and pepper.
4. Next, place the plums on the hot grill, flesh side down, and cook until they are lightly charred and starting to soften.
5. To serve, place the grilled plums on a platter, char side up. Generously spoon with dressing and finish with a sprinkle of pine nuts.