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1
In a large skillet, cook the honey over high heat until darkened slightly, about 1 minute.
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2
Add the plums cut sides down and cook over moderate heat until they release their juices, about 3 minutes.
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3
Increase the heat to moderately high and cook until the plums are browned, about 3 minutes longer.
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4
Transfer the plums to a plate.
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5
Remove the skillet from the heat and add the sherry vinegar.
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6
Scrape the honey from the bottom of the skillet and stir together with the vinegar until blended; transfer to a small bowl.
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7
Whisk in 1 tablespoon of the lemon juice and the 2 tablespoons of olive oil and season the dressing with salt and black pepper.
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8
Light a grill.
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9
Drizzle the cheese with olive oil and season with salt and black pepper.
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10
Grill over high heat until grill marks form, about 1 minute per side.
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11
Transfer the cheese to a plate.
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12
Drizzle with olive oil and the remaining 1 tablespoon of lemon juice, then sprinkle with the oregano.
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13
Cut each cheese round into 3 triangles.
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14
In a large bowl, toss the arugula with 3 tablespoons of the dressing.
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15
Mound the salad on plates.
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16
Arrange 2 plum halves and a cheese triangle on each plate.
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17
Drizzle the remaining dressing over the plums, sprinkle with the basil and serve.
