Preheat oven to 350 degrees. Drizzle olive oil and honey over a roasting pan. Sprinkle the roasted pine nuts and Marcona almonds, leaving a few almonds to the side.
Finely chop the lemon thyme and dust over the salad. Lightly grate the remaining almonds with a Microplane over the plums for a finishing flourish.
Drizzle the leftover vinaigrette over the salad and serve. At the same time, place the almonds and pine nuts on a dry small roasting pan or cookie sheet.
Pop both pans in the oven and set the timer for 10 minutes but keep a close watch. The plums will be done with the honey starts to caramelize and the flesh gets a little golden and tender.
EASY FRESH FRUIT COMPOTE RECIPE
SPARKLING ROSEMARY PEACH PISCINE COCKTAIL