Fennel Plum Salad
½ cup plain whole fat greek yogurt
2 medium fennel bulbs
3 medium plums, quartered
2 tablespoons white wine vinegar
2 tablespoons olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
Remove stalks from fennel bulbs, and cut away fronds reserving for later, then thinly slice stalks and add to large bowl. Cut bulbs in half lengthwise and thinly slice, add to the large bowl. Combine the fennel with quartered plums, vinegar, and olive oil. Seasons with salt and pepper and allow to sit for 5 minutes.
Smear about 2 tablespoons of yogurt into the bottom of each bowl or salad plate. Top with fennel plum salad, and garnish with fennel fronds. Drizzle with additional olive oil.
Concord grapes would be a great substitute for the plums