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2 black plums, halved, pitted, chopped
1/2 cup extra-virgin olive oil
4 teaspoons ume plum vinegar or red wine vinegar
Kosher salt, freshly ground pepper
12 cups (lightly packed) mixed greens (such as arugula and frisée)
4 nectarines or peaches, halved, pitted, cut into eighths
8 ounces firm blue cheese, such as Cabrales, sliced
1/2 cup almonds, preferably Marcona
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