Active Time: 20 Minutes
Total Time: 4 Hours
In an iSi whipping siphon add the pineapples, sugar, and vinegar. Seal the container and charge with 1-2 cream charges, shake well and allow it to rest for 4-24 hours.
Release the pressure on the iSi and strain out the pineapple vinegar.
Measure off 240g for the recipe.
In a Blender, combine the pineapple vinegar, pistachios, emulsifier, and salt. Cover the blender and blend for 1 minute.
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.
Preheat oven to 350°F.
Slice the plum in half. Remove the pit and stem. Drizzle just enough neutral flavored oil on the plumbs and add a pinch of salt. If your plums are not very ripe you can also add a large pinch of sugar as well.
Place the plums on a sheet pan flesh side down and place them in the oven for 10 minutes or until softened and the skin have begun to split.
Once finished the plums can be served either warm or cold depending on the presentation you prefer.
To make the salad, place 3-4 oz of kale or spinach in a bowl and dress the greens with 2 tbsp of the pineapple and pistachio 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 an ounce of goat cheese. Garnish the goat cheese with a few thinly sliced chilis. lay the dressed greens around the plate and sprinkle a few more chilis and chopped pistachios.
Repeat the process with the remaining ingredients to make up to 4 salads.