Slice plums and nectarines into consistent sized slices, staying close to the seed to get two perfect rounds per fruit. Set aside.

Cut the remaining fruit off the seed, saving uneven pieces for the vinaigrette.

Place the random fruit pieces into a mortar and crush to extract as much juice as possible.

Put the pulpy juice into a small bowl and add the olive oil, vinegar and tangerine juice.

Remove basil and thyme leaves from the stems.

Muddle the herbs leaves and the basil stem in a mortar and pestle.

Add the muddled herbs to the vinaigrette, stir, and taste.

Add salt and pepper to the vinaigrette.

Taste the vinaigrette for balance and adjust acidity (red wine vinegar or lemon juice) or seasoning as needed.

Put the vinaigrette in a jar and let it sit for a few minutes. Remove basil stems before tossing the salad.

Chop the radicchio into small slices.

Chop the bottom off the frisee and pull apart into individual pieces.

Toss the radicchio and frisee into the mixed greens.

Toss the sliced fruit with some of the plum vinaigrette in a separate bowl.

When ready to serve, toss the greens with the plum vinaigrette, using the least amount necessary.

To compose the salad, place a heaping tablespoon of dressed fruit on a chilled plate, then top with greens.

Add pieces of the fruit on top of the greens, and drizzle some of the vinaigrette juice over the final salad.