Sophie'S Summer Salad With Roasted Plums, Sheep'S Feta, Pine Nuts, Prosciutto & A Plum Dressing !

1. 1

   Take an oven rack out of your oven. Preheat the oven to 200u00b0C (392F) for 10 minutes.

2. 2

   Take your cut up plums, lay them side by side, cut side up, a few cm apart, on a Silpat on your oven rack. Drizzle the prunes with 1 tablespoon of the EVOO. Then, scatter the 1 tablespoon of sugar over the prunes. Roast them in the oven for about 15 to 20 minutes.

3. 3

   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!

4. 4

   When the prunes are roasted, carefully take the tray out of the oven , on 2 wireracks to cool down a bit.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.