Recipe courtesy of: Chef Cesar Zapata The Federal Food, Drink & Provisions, Miami, FL
Preheat a grill to medium heat. Toss the plums in the oil and season with salt and pepper. Grill the plums, cut-sides down, until warm and marked by the grill. Set aside to cool, then cut each half in half again.
Put the syrup in a bowl and the pistachios in another. Dip each plum quarter in the syrup, then in the pistachios.
Divide the remaining pistachios between four plates. Arrange 4 plum quarters on each plate. Top with the cheese, then garnish with honey, balsamico, and mint. Season with salt and pepper and serve.