Tomato and Plum Salad with Chrysanthemum Greens and Madras Curry Vinaigrette

Combine vinegar, shallot, lemon juice, ginger, curry powder, and honey in a blender. Let stand 15 minutes for curry powder to bloom. Process on high speed until smooth, about 1 minute. With blender running on low speed, slowly drizzle in olive oil until emulsified. Season with salt, and set aside.

Place tomatoes and plums in a large bowl. Season with salt and black pepper; drizzle with olive oil. Set aside. Toss greens with 2 tablespoons vinaigrette in a medium bowl.

To serve, spread labneh on a platter; arrange tomatoes, plums, and greens on labneh. Drizzle with desired amount of remaining vinaigrette, and sprinkle with Aleppo pepper and flaky sea salt.