Yellow Plum Salad

Preheat broiler to high.

Cut bell peppers in half lengthwise; discard seeds and membranes.

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened.

Place in a paper bag, and fold tightly to seal.

Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.

Preheat oven to 45

Leave root and 1-inch stem on beets; scrub with a brush.

Place beets in an 11 x 7-inch ceramic or glass baking dish.

Add 1 inch of water to dish; cover tightly with foil.

Bake at 450 for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.

Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk.

Place sliced beets in a medium bowl.

Drizzle beets with 3 tablespoons vinaigrette; toss gently.

Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes.

Drizzle with remaining vinaigrette.

Sprinkle evenly with cheese.