Valençay with Cherries and Plums

This recipe comes from Laura Werlin's book Cheese Essentials.

I have read that cherries grow in the Loire Valley, where the ash-covered goat cheese Valençay is made, so I made the assumption that cherries and the local cheese would probably go well together. It turns out they do. But rather than creating something sweet with the cherries, I decided to give them a savory slant instead. The result is a salad course with sweet, tangy, and earthy flavors all in one bite. Don't worry if you can't find Valençay; other goat cheeses work just as well.

Ingredients

½ pound fresh Bing cherries, pitted and cut in quarters (or use a combination of cherries that are in season in your area)
1 pound purple plums, pitted and cut into ¼-inch slices (or use a variety of plums such as Elephant Heart, Green Gage, or whatever is in season)
¼ cup finely chopped fresh basil
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt (or more to taste)
1 piece Valençay cheese, about 7 ounces (or use Humboldt Fog or other soft-ripened or fresh goat cheese)

Directions

In a medium-size bowl, mix together all of the ingredients except the cheese. Let sit at room temperature for at least 15 minutes and up to 1 hour, stirring occasionally. Alternatively, you can refrigerate the mixture for up to 6 hours, but do not add the basil until you're ready to serve.

To cut the cheese: If using Valençay, cut the cheese horizontally two-thirds of the way down. Cut both pieces into quarters by criss-crossing to make a total of 8 triangular pieces. If using a different cheese, cut into 8 equal pieces.

To serve, distribute the cherry mixture on 8 small plates. Lay a piece of cheese next to the mixture and serve.

Serves 8