Fresh plum panchetta and watercress salad
Fresh summer salad that goes well with lunch or dinner.
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
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.