Nectarine And Blue Cheese Salad With Plum Vinaigrette

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Bon Appetit


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2 black plums, halved, pitted, chopped

1/2 cup extra-virgin olive oil

4 teaspoons ume plum vinegar or red wine vinegar

Kosher salt, freshly ground pepper

12 cups (lightly packed) mixed greens (such as arugula and frisée)

4 nectarines or peaches, halved, pitted, cut into eighths

8 ounces firm blue cheese, such as Cabrales, sliced

1/2 cup almonds, preferably Marcona

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