Active Time: 20 Minutes
Total Time: 4 – 6 Hours
Bring a large pot of water to a boil. Place the spinach and parsley into the pot and boil for 30 seconds to a minute.
Remove the greens from the pot and shock them in a bowl of ice water. Stir this well to make sure they are cooled thoroughly.
Remove all the greens and place them between paper towels to dry them. Press the greens until they are barely damp to the touch. You may need to replace the paper towels 2-3 times to make sure they are dry enough.
Refrigerate both the oil and blanched greens for 30 minutes to 1 hour before the next step.
In a blender add the cold oil and the dried blanched greens.
Blend the oil and greens for 1 minute or until the mixture becomes a bright green color.
Strain the it well and allow it to sit for 2-4 hours to separate out any water and release all the bubbles
Measure out 500g (16oz) of oil for the vinaigrette.
In a clean blender add the lemon juice salt and emulsifier. Blend this for 2 minutes or until fully combined.
Keep the blender on low speed and slowly add the oil in a thin steady stream until all combined and emulsified, this will take anywhere from 1 minute to 3 minutes depending on how slowly you pour.
Remove from the blender and place it in a sealed container. Refrigerate until needed.
Use a vegetable peeler to peel thin layers of the skin off of the bell peppers. It’s okay if you don’t get all of it. Thinly slice these skins into long strips. Place them in ice water and put them in the refrigerator. After about an hour they will curl up into a fun garnish.
To make the salad, place 3-4 oz of mixed greens or other sweet greens, tomatoes, red pepper curls and black cherries in a bowl and dress the greens with 2 tbsp of the lemon parsley vinaigrette. Add a pinch of salt and black pepper to season the greens.
In the center of a plate place the roasted plum and top it with a tablespoon of goat cheese.
Repeat the process with the remaining ingredients to make up to 4 salads. Serve immediately.