Introduction: Sophie's End of Summer Salad With Roasted Plums & Plum Dressing!
Recipe: For 2 persons, as lunch or dinner
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
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!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.