Plum and goat’s cheese salad
Ingredients
- 50g pecans
- 2 tbsp caster sugar
- 1 tbsp clear honey
- 1 tsp vegetable oil
- pinch of salt.
- 100g seasonal baby leaf salad
- 4 small, ripe Victoria plums, stoned and cut into eighths
- 100g goat’s cheese, crumbled
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp wholegrain mustard
- salt
- pinch of caster sugar
For the dressing
Method
- Preheat the oven to 200°C/180°C fan/Gas 6.
- In a small bowl, toss 50g pecans with 2 tbsp caster sugar, 1 tbsp clear honey, 1 tsp vegetable oil and a pinch of salt.
- Mix to coat well and arrange on a parchment-lined baking tray. Bake for 5-6 mins until golden then remove from the oven and cool.
- Arrange 100g seasonal baby leaf salad with 4 small, ripe Victoria plums, stoned and cut into eighths.
- Add the pecans and 100g goat’s cheese, crumbled.
- For the dressing, pour 2 tbsp red wine vinegar, 3 tbsp extra virgin olive oil and 1 tbsp wholegrain mustard into a small jar with a fitted lid. Season with salt and a pinch of caster sugar. Shake well and pour over the salad just before serving.