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Cobnut, Lancashire cheese and plum salad

For an autumnal salad look no further then this one

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 6

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Total Time: 105

Prep Time: 15

Cook Time: 90

Ingredients

U.S.

U.K.

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9 red plums, halved and stoned
2 tablespoon(s) golden caster sugar
200 gram(s) baby spinach
250 gram(s) Lancashire cheese, coarsely crumbled
50 gram(s) shelled cobnuts or hazelnuts
For the dressing
1 tablespoon(s) cider vinegar
sea salt, black pepper
4 tablespoon(s) hazelnut or walnut oil

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.