Recipe for Plum Salad and Grapefruit Vinaigrette

Wash the zucchinis without peeling them. Using a mandoline or a peeler, slice them lengthwise.

Squeeze a grapefruit and pour the juice into a large bowl. Add salt and pepper. Add the zucchini slices and let them marinate in the fridge.

Juice 2 more grapefruits, then pour the juice into a small saucepan with the fennel seeds. Reduce over low heat until you achieve a syrupy consistency. In a small container, mix the strained juice with the mustard, honey, honey vinegar, and olive oil. Season with salt and pepper and set aside.

Mix the whole nuts with the honey in a bowl until they are well coated. Sauté them for a few minutes in a pan over medium heat, stirring frequently. Once they are nicely browned, remove them from the heat and pour them onto a sheet of parchment paper. Allow them to cool completely, then cut them in half.

Cut the blue cheese into large cubes.

Wash the mirabelle plums, cut them in half, and remove the pits.

Make small rolls of zucchini from the marinated slices.

To finish, line the bottom of each plate with a handful of arugula, then add a few rolls of zucchini, some slices of plum, and cubes of blue cheese. Sprinkle with caramelized hazelnuts and drizzle everything with grapefruit vinaigrette.