the MONTAGUE tree™ Plum, Parmesan & Ricotta Salad
- Servings
4
- Prepration Time
10 mins
INGREDIENTS
- Salad
- 4 plums, sliced into rounds
- 1 head of fennel, shaved
- 1/4 cup lightly toasted pine nuts
- 1 cup rocket
- Dressing
- 1/2 cup olive oil
- 1/4 red wine vinegar
- 1tbs Dijon mustard
- Salt
- Black pepper
- Garnish
- 1 cup ricotta
- 50g Parmesan crumbled
METHOD
- Cut plums into rounds.
- In a jar combine the dressing ingredients. Shake to combine.
- In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.
- Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.
Recipe by Michael Weldon, featured on Farm to Fork.