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1.
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To prepare the plum vinaigrette: Staying close to the seed, slice the stone fruit so that you have two perfect rounds per fruit.
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Slice the fruit cheeks into consistent sized slices.
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Set aside.
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2.
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Cut the remaining fruit off the seed of each fruit, being careful to save the uneven pieces for the vinaigrette.
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Place the random pieces into mortar and crush, being careful to extract as much fruit juice as possible.
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Put the pulpy juice into a small bowl and add the olive oil, vinegar and tangerine juice.
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Remove the basil and thyme leaves from the stem.
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Muddle the herbs leaves and the basil stem in a mortar and pestle.
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Add to the vinaigrette, stir and taste.
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Add salt and pepper.
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Taste for balance.
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Add more acidity (in the form of more red wine vinegar or lemon juice) or seasoning if needed.
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Put in a jar and let sit for a few minutes.
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When ready to toss the salad, remove the basil stems.
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3.
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To prepare the salad: Chop the radicchio into small slices.
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Chop the bottom off the frisee and pull apart into individual pieces.
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Toss the radicchio and frisee into the greens.
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Toss the fruit with some of the plum vinaigrette in a separate bowl.
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When ready to serve, toss the greens with the plum vinaigrette, using the least amount necessary.
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4.
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To compose the salad, place a heaping tablespoon of dressed fruit on a chilled plate, then top with greens.
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Add pieces of the fruit on top, being sure to drizzle some of the juice over the top of the final salad.
