Pluot and Fennel Salad

adpated from bonappetit.com
serves 4
Ingredients

• 1 1/2 teaspoons finely grated peeled ginger, divided
• 3 large pluots, cut into thin wedges
• 1/2 small fennel bulb, thinly sliced
• 2 1/2 teaspoons honey
• Olive oil, toasted sesame seeds, and fennel fronds (for serving)
• 1/4 cup fresh orange juice
• 1 tablespoon white wine vinegar
• Pinch of kosher salt

Preparation​​
Step 1
Whisk ¼ cup fresh orange juice, 1 tablespoon white wine vinegar, 2½ teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut 3 large pluots into thin wedges and thinly slice ½ small fennel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
Step 2
​Toss ½ teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.

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