Sophie's Summer Salad With Roasted Plums, Sheep's Feta, Pine Nuts, Prosciutto & A Plum Dressing !
100 gr of sheep's feta, drained, pad dry with kitchen paper & cut into little cubes
1 tablespoon +½ of pine nuts, roasted in a dry pan on medium heat for about 5 minutes
Take an oven rack out of your oven. Preheat the oven to 200°C (392F) for 10 minutes.
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 grinded 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!
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 each of the 2 plates. Carefully with a spoon lay 6 pices 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.
With the lovely flavours of cherries, roses & violets! It is such a great companian!