In a medium nonstick skillet over medium heat, melt 1 tbsp butter. Add 2 tbsp brown sugar and 1 tbsp water, stirring until sugar dissolves and mixture begins to bubble. Add plum halves cut-side down and cook 2–3 minutes until caramelized on the cut side. Flip gently and cook another 1–2 minutes. Stir in 1 tsp balsamic vinegar, coat fruit, then remove from heat and transfer plums to a plate to cool slightly.

Salad

Toast walnuts

While plums cook, heat a small dry skillet over medium heat. Add 3 oz walnuts and toast, stirring frequently, for 3–4 minutes until aromatic and lightly browned. Remove to a plate to cool.

Assemble dressing

In a small bowl or jar, whisk together 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp sea salt and 1/2 tsp freshly ground black pepper until emulsified. Taste and adjust salt or lemon as needed.

Combine salad components

In a large bowl, place 6 cups mixed salad leaves. Add 1 cup pomegranate arils, 1 oz dried cranberries, toasted walnuts (reserve 0.5 oz for garnish), and 4 oz crumbled Tulum cheese. Gently toss with the prepared dressing until leaves are lightly coated.

Add glazed plums & finish

Arrange the warm (or room-temperature) glazed plum halves over the dressed salad. Scatter reserved toasted walnut halves and optional microgreens or mint over the top. Finish with a light grind of black pepper and, if desired, a small extra drizzle (about 1 tsp) of olive oil.