Fresh summer salad that goes well with lunch or dinner.
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
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