Recipe home
Cobnut, Lancashire cheese & plum salad
Ingredients
9 red plums, halved and stoned
about 2 tablespoons golden caster sugar
200g baby spinach
250g Lancashire cheese, coarsely crumbled
50g shelled cobnuts or hazelnuts
For the dressing
1 tablespoon cider vinegar
sea salt, black pepper
4 tablespoons hazelnut or walnut oil
For an autumnal salad look no further then this one
| In short |
|
|---|
Method
Heat the oven to 160ºC (140ºC fan oven) gas mark 3. Arrange the plums cut-side up on an oiled baking tray, liberally sprinkle with sugar and roast for 1½ hours until golden and glistening. Loosen with a palette knife and leave to cool.
To make the dressing, whisk the vinegar with a little seasoning, then add the oil.
To serve, toss the spinach leaves with the dressing in a large bowl, then gently mix in the cheese. Divide this between six plates, arrange a few plum halves on top and scatter over the nuts.
Comments
In this month's issue of...
- A sense of style: 50 great decorating ideas to create the country cottage look, plus win £40,000 to transform your home
- Going, going gone! Bidding for bygones at a rural auction
- Comfort food: celebrate Bonfire Night with soups, chestnuts & homemade sausages
- Champions of the crafts: meet the Artisan Awards winners
Community
Forums
|
21/11/2009 4:31:24 PM
|
|
21/11/2009 4:20:52 PM
|
Blogs
|
By Natalie_Glock:
20/11/2009 10:14 AM GST
|
|
19/11/2009 2:20 PM GST
|
