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.

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