Often when slicing stone fruit the pit fervently attaches itself to the fruit making it impossible to cut the fruit in half neatly. rather than try and up with a mushy mess slice off as much as possible around the stone. This will give you different size pieces. Slice the bigger pieces into smaller ones and leave the medium sized ones as they are.
1/2- 1 plum per person
1 small handful arugula per person
Marcona almonds (salted are great but so are unsalted)
3 Tablespoons olive oil
1 Tablespoon sherry vinegar
1/4 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon honey
(this makes enough dressing for 1-2 salads double or triple if you are more)
Stir the salt, vinegar, mustard and honey then the oil. Set aside.
Slice the plum on all sides.
Chop about 2 Tablespoons of almonds per person.
Toss the plums, arugula, and dressing together. Crush black pepper over everything.
Scatter the chopped almonds on top. Shave Manchego over everything.