- Servings: 4
1/4 cup extra-virgin olive oil, divided
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
Kosher salt, freshly ground pepper
1 large bunch kale leaves (curly is especially pretty, but lacinato is also nice)
3/4 cup fresh ricotta
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Coat kale leaves with the remaining tablespoon of oil (you can brush it on, or drizzle and then shake-shake-shake the leaves between two large bowls) and grill, turning once, until crispy and charred at edges, about 2 minutes (mine lit on fire several times — not sure if this is due to a crappy grill or user error, or whether it's just an inevitable hazard). Transfer to a work surface, and let stand until cool enough to handle.
Remove the large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems), and chop/rip into smaller pieces if desired (larger pieces make for a more dramatic presentation, though they're a bit harder to navigate).
Divide ricotta among plates, and top with a scattering of kale leaves and a tumble of plums. Drizzle with the vinaigrette, and serve.