Plum and goat’s cheese salad

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

For the dressing

• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tbsp wholegrain mustard
• salt
• pinch of caster sugar

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. 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.
3. 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.
4. Arrange 100g seasonal baby leaf salad with 4 small, ripe Victoria plums, stoned and cut into eighths.
5. Add the pecans and 100g goat’s cheese, crumbled.
6. 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.