Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons balsamic vinegar
• 2 teaspoons chopped fresh thyme
• 1 teaspoon honey
• Kosher salt, freshly ground pepper
• 4 medium plums, halved, pitted, thinly sliced
• 12 large or 16 small curly kale leaves
• 3/4 cup fresh ricotta

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Instructions

1. Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
3. Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.