Plum Arugula Salad with Maple Curry Vinaigrette

Fresh and peppery arugula is topped with ripe, juicy plums, grape tomatoes, spiced pumpkin seeds and toasted pine nuts with a maple curry vinaigrette. Simple, delicious and flavourful--what's not to love? If desired, add a salty, creamy and chunky blue cheese or a few slices of mild, soft rinded uniquely tangy goat cheese to make it more satisfying and exciting. I used red plums here, but it would work with most plums.

Curry Vinaigrette
60 ml Apple cider vinegar 1 Small shallot, minced 1 tsp Fresh ginger, peeled and minced 1 1/2 tsp Curry powder 1 tbsp Maple syrup 90 ml Extra-virgin olive oil 3/4 tsp Salt	3-4 Plums, cut into wedges 100 g Grape tomatoes, halved 70 g Arugula Fresh herbs, optional 2 tbsp Spiced pepita 2 tbsp Dry toasted pine nuts

Combine ACV, shallot, ginger, curry powder, and honey in a blender. Let stand 15 minutes for curry powder to bloom. Process on high speed until smooth, about 1 minute. With blender running on low speed, slowly drizzle in olive oil until emulsified. Season with salt, and set aside.
Arrange tomatoes, plums, arugula and fresh herbs if using, in a large serving platter. Drizzle 2-3 tablespoons of dressing over and sprinkle with some pepita and pine nuts.