Grilled Kale Salad with Ricotta and Plums

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

Whisk 3 Tbsp. 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.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. 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).

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.

Serves 4-6.