This is refreshingly different and deliciously welcome.

I used both red cherries and the yellow Rainer cherries. You could also substitute plums for pluots, if you prefer. We got both the plums and cherries at Costco.

Warning when buying dry roasted peanuts: look at the ingredients and buy the ones that contain only peanuts and salt.

This salad serves 4.

Plum, Cherry, and Fig Salad Recipe

2 Tablespoons ghee
4 shallots, peeled and thinly sliced
3  garlic cloves, very thinly sliced
a 1/2-inch chunk of ginger, peeled and finely minced
1 1/2 Tablespoon fresh lime juice
2 teaspoons coconut aminos or soy sauce
2 teaspoons honey
5 ripe plums, quartered and pitted
1 cup cherries, pitted and cut in half
2 dried figs, stemmed and thinly sliced
1/2 cup toasted peanuts, chopped
a small handful fresh basil , chopped
a small handful of fresh mint, chopped
a small handful of fresh cilantro, chopped

Heat the ghee in a large skillet, and cook the shallots, stirring until they take on a good amount of color. Stir in the garlic slices, allow to cook another minute or two, and then stir in the ginger for the final minute. Set aside.

Whisk together the lime juice, coconut aminos, and honey in a small bowl, until the honey dissolves completely.

Arrange the plums and cherries in a serving bowl. Drizzle with half of the dressing, and toss very gently. Add the shallot mixture, most of the peanuts, and most of the herbs. Toss gently to distribute everything evenly. Top with the remaining peanuts and herbs, and then the dried figs.

Yum! Enjoy!