Introduction: Sophie's End of Summer Salad With Roasted Plums & Plum Dressing!

By Sophies Foodie Files
About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-fre…

Recipe: For 2 persons, as lunch or dinner

Ingredients:

5 purple fresh plums, with an intact skin, cut into 4 ( stone removed )

4 tablespoons of a fruity EVOO ( Extra Virgin Olive Oil )

1 tablespoon of red wine vinegar

75 gr mix of young lettuce leaves like rocket & swiss chard leaves, cleaned & spun dry

8 thin slices of Prosciutto

100 gr of sheep’s feta, drained, pad dry with kitchen paper & cut into little cubes

1+1/2 tablespoons of pine nuts, roasted in a dry pan on medium heat for about 5 minutes

1+1/2 tablespoons of plum jam ( a jam that isn’t too sweet ) like Plums the Alsace / this is a dark prune jam

1 tablespoon of raw ( unrefined ) cane sugar

Method:

1.Take an oven rack out of your oven. Preheat the oven to 200°C (392 F) for 10 minutes.

2. Take your cut up plums, lay them side by side, cut side up, a few cm apart, on a Silpat on your oven rack. Drizzle the prunes with 1 tablespoon of the EVOO. Then, scatter the 1 tablespoon of sugar over the prunes. Roast them in the oven for about 15 to 20 minutes.

3. In the meantime, prepare the dressing. Take a jam pot with fitting lid. Add the 3 tablespoons of the EVOO, 1 tablespoon of the red wine vinegar, Maldon sea salt, freshly grinned black pepper & 1 + 1/2 tablespoon of the plum jam to the jam pot. Screw the lid on. Shake the jam pot up & down, again & again until the dressing is beautifully combined. Taste. It has to taste fab!

4. When the prunes are roasted, carefully take the tray out of the oven , on 2 wire racks to cool down a bit.

5. In the mean time, prepare your 2 large serving plates. Divide the young lettuce leaves over the plates. Divide 8 slices of the prosciutto nicely over the 2 plates. Carefully with a spoon lay 6 pieces of the prunes in a ring all over the salad. Lay 1 piece of the prune in the middle of your salad. Do the same on the other plate. Scatter the sheep’s feta nicely over the 2 plates. Scatter the roasted pine nuts over. Drizzle 1/2 of the dressing over your salads, nicely divided! Serve the rest of the dressing in the jam pot on the table with a spoon in it.

This is lovely enjoyed with slices of fresh ciabatta to mop up the juices. I served this is with an excellent wine like a dry rosé wine like Vipra Rosa, Montepulciano D’Abruzzo, Cerasuolo, Orvieto, Italia. This is a lovely dry rosé, with a fresh & fragrant bouquet with the lovely flavours of cherries, roses & violets! It is such a great companion! Enjoy!

You can find it here on my blog: http://sophiesfoodiefiles.wordpress.com/2009/07/18/sophies-summer-salad-with-roasted-plums-sheeps-feta-pine-nuts-prosciutto-a-plum-dressing-some-latest-awards/