INGREDIENTS

150g watercress, washed

10 ripe plums, washed

125g pancetta, fried until crispy

125g buffalo mozzarella, torn

1 tbsp (15ml) white balsamic vinegar

4 sprigs of thyme

2 tbsp (30ml) sugar

3 tbsp (45ml) vegetable oil

Salt and pepper to season

METHOD

To make the plum dressing

Roughly chop up five plums, discarding the pits, and place in a heavy-based saucepan.

Add balsamic vinegar, thyme and sugar and heat slowly, allowing the sugar to melt.

Cook gently over low heat until you receive a sauce-like consistency.

Remove from heat and strain plum juice through a sieve.

Whisk in the vegetable oil and season with salt and pepper.

To assemble the salad

Slice the remaining five plums into wedges and set aside.

Arrange watercress on a platter and top with plums, crispy pancetta and torn mozzarella.

Drizzle with a little plum dressing just before serving.

SERVES 4