Ingredients

• 16 Italian plums, halved, or 8 small plums, quartered
• 1/3 cup cocktail onions, halved,layers separated
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 3 oz. arugula (about 5 cups)
• Kosher salt, freshly ground pepper
• 3 oz. Parmesan, thinly sliced

Instructions

1. Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.