Pickled Plum Salad

Pickled Plums:

• ½ cup rice vinegar or white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• ½  cup water
• 3 ripe red plums cut into wedges
• 2 shallots sliced very thin

Veggie Salad:

• 1 bunch radish sliced into disks then cut into matchsticks
• 2 mini hothouse english cucumber sliced thin on a mandolin
• 1 Jicama peeled, then cut into matchsticks (easiest to work with if you cut the jicama in half first)
• 1 jalapeno sliced thin (optional)
• pinch of paprika
• pinch of cayenne
• bunch micro greens
• 1 Tablespoon rice vinegar
• 2 Tablespoons Evoo
• Juice from 1 lime
• Flaky sea salt

Pickled Plums:

• Whisk first 3 ingredients and water in a small bowl until sugar and salt dissolve.
• Place plums and shallot in a shallow bowl; pour vinegar mixture over.
• Toss and let sit at room temperature for 1+ hour.

Veggie Salad:

• Toss together the jicama, cucumber and radish.  Drain the plum and shallot mixture and add to the veggies.
• Whisk the lime juice, vinegar, oil with the cayenne & paprika; season with salt and pepper.
• Pour lime juice mixture over veggies. Sprinkle with a pinch of cayenne. Season generously with salt.