Classic Plum Caprese Salad

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This is a twist on the traditional caprese salad, but still simple and seasonal. Swap plums for tomatoes, throw in a handful of mint and….magic!

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Ingredients

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Slice the plums in half and remove the pits. Slice into rounds.

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Place the cobs in a large saucepan and cover with stock and 2 cups water.

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Cover and heat over low. While the stock simmers, heat the oil over medium heat in another large pot or dutch oven.

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Add the peppers and celery to the oil and reduce the heat to medium/low. Cook the peppers and the celery for 3-4 mins.

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Simmering the cobs in the stock while you sauté the vegetables pulls as much corn flavor from the cobs as possible.

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for the full recipe!

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