Preheat the broiler to high or oven to 500 degrees. In a small pot, bring 1 1/2 cups water and the stock concentrate to a boil. Once boiling, add the wild rice, cover, and reduce to a simmer for 35-40 minutes, until tender.

Meanwhile, trim and discard the kale stems. Halve, pit, and thinly slice the plums into 1/2-inch wedges. Halve, peel, and mince the shallot.

Make the vinaigrette: in a medium bowl, whisk together the shallot, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss the plums in the vinaigrette and set aside.

Candy the walnuts: heat a small pan over medium heat. Add the walnuts and cook, tossing 1-2 minutes, until fragrant. Add the remaining honey and 1 teaspoon water to the pan and stir to combine thoroughly. Cook, tossing, 1-2 more minutes, until a tacky glaze forms on the walnuts. Set aside and season with salt and pepper.

Drizzle the kale with 1/2 tablespoon olive oil and season with salt and pepper on both sides. Set on a baking sheet and place under the broiler for 2-3 minutes, turning once, until charred on the edges. Keep an eye on the kale so it doesn’t burn!

Dollop 1/3 cup ricotta on each plate and spread into a large circle. Season with salt and pepper. Top ricotta with the wild rice, charred kale, plums, and walnuts. Drizzle with the vinaigrette and enjoy!