I don't like salads. I wish I did, I wish I loved lettuce as much as I loved cheese but I just can't make myself do it. But if you add some goats cheese, fruit and honey coated pecans I am apparently a salad lover!
The combination of flavours in this salad are just beaut, and with the smoothness of the cheese and stickyness of the pecans this is the kind of salad that I really don't mind eating for lunch every day of the week.
2 tbsp caster sugar
1 tbsp clear honey
1 tsp vegetable oil
1 large pinch of salt
100g seasonal baby leaf salad
4 Victoria plums, ripe
100g goat’s cheese, crumbled
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tbsp wholegrain mustard
Putting it all Together
Preheat the oven to 200°C.
In a bowl mix 2 tbsp caster sugar, vegetable oil, honey & a pinch of salt before adding the pecans to coat. Prepare a baking tray with baking paper and arrange the pecans on top. Bake for 6 mins until golden then remove from the oven and allow to cool.
Add the salad to a bowl and de-stone and cut the plums in to sixths. Arrange over the salad along with the pecans and goat’s cheese.
Make up the dressing by mixing red wine vinegar, 3 tbsp extra virgin olive oil and 1 wholegrain mustard, and season with salt and a pinch of caster sugar.
Pour over the salad just before serving.