Heat the honey and the thyme sprigs over medium-low heat in a small saucepan. When the honey is warm and very fluid, turn off the heat and allow the thyme to steep in it for 15 minutes.

Strain out the thyme and set the honey aside.

Preheat a grill or grill pan to medium. Brush the cut side of the plums with olive oil and honey.

Grill the plum halves until they are browned and caramelized (about 5-7 minutes). Turn the plums over and grill the other side for another 5 minutes. Set the plums aside to cool.

Whisk the remaining honey, lemon juice and vinegar together. Season with salt and pepper.

Whisk in the oil until emulsified. Adjust seasoning.

Toss the salad in a large bowl or on a serving platter and drizzle lightly with warm vinaigrette.

Garnish with toasted nuts and sea salt. 

Recipe published in JOY of KOSHER with Jamie Geller Fall 2012. Subscribe Now.