Plum and Nectarine Salad

There’s always a glut of juicy stone fruits such as plums, nectarines and peaches in the shops in late summer - so why not try this colourful and refreshing, sweet and savoury warm salad. Paired with tangy goats’ cheese toasts it makes a simple supper for two in just 30 minutes. 

Ingredients:  

For the Dressing:

• 3 tablespoons olive oil
  
• 1 tablespoon white wine vinegar
  
• 1 teaspoon Dijon mustard
  
• 1 teaspoon runny honey
  
• Few sprigs fresh flat leaf parsley, finely chopped
  
• Salt and freshly ground black pepper

For the Goats' Cheese Toasts:

• 4 round slices of French bread
  
• Olive oil, for brushing 
  
• 50g soft goats’ cheese
  
• Few fresh thyme leaves

For the Salad: 

• 1 large firm nectarine or peach, halved, stone removed and cut into wedges
  
• 2 large firm plums, halved, stones removed and cut into wedges
  
• 100g smoked bacon lardons
  
• 20g walnut halves, roughly chopped
  
• 120g mixed salad leaves, see Tips
  

Method: 

1. To make the salad dressing, place all the ingredients in a small jug and whisk together until thoroughly blended. Adjust the seasoning to taste and cover and set aside. 
   
2. To make the goats’ cheese toasts, brush each side of the bread slices with a little olive oil. Heat a cast iron skillet or griddle pan over a medium-high heat. Cook the slices for 1-2 minutes on each side until lightly toasted with griddle marks. Spread with the goats’ cheese, season with freshly ground black pepper and sprinkle with thyme leaves.
3. To make the salad, cook the plum and nectarine slices in the hot griddle pan or skillet over a medium-high heat for 3-4 minutes, turning once or twice until they are softened and have griddle marks. 
   
4. While the fruit slices are cooking, heat a small non-stick frying pan over a high heat. Add the bacon lardons and cook, stirring for 2-3 minutes, until crisp and golden. Add the walnuts for the last minute of cooking. Drain on kitchen paper.
   
5. Place the salad leaves in a serving bowl. Drizzle over little of the dressing and add half the bacon and walnut pieces. Toss gently to mix. Top with griddled fruit slices and the rest of the bacon and walnut pieces. Drizzle over more of the dressing. Season lightly with black pepper and serve immediately with the goats’ cheese toasts. 
   

Tips: 

The dressing can be made a couple of days in advance – or make up a double batch to keep in the fridge - any leftover can be used for other salads. Stand at room temperature for 30 minutes and whisk thoroughly before using.

Choose a mix of peppery salad leaves such as rocket, watercress and baby spinach leaves as they will complement the sweetness of the char-grilled fruit. 

For a veggie version omit the bacon lardons, fry a few whole cherry tomatoes in a little hot oil until just softened instead.