Recipe: Sautéed plum and pecan salad [Vegan]
Fruits work so well in salads, don't be put off by the idea of combining sweet with savoury. This is a brilliant warming salad for a cold autumn evening or for when the nights are just getting warm enough to eat out side. It works as a lunch or supper in its own right but can also be served as a side dish, perhaps with a slice of beetroot and red onion tarte tartin (recipe forthcoming).
The Recipe (serves 2):
Ingredients:
1 x bag of mixed salad leaves
2 x ripe plums
A handful of pecans
2 tbsp olive oil
1 tbsp white wine or cider vinegar
1 tsp Dijon or wholegrain mustard
Method:
1. Put a frying pan on to a high heat with a tablespoon of olive oil until it is smoking hot.
2. In the meantime, cut the plums into quarters.
3. When the pan is good and hot place the plums in with one of their flat sides down. When they have caramelised really well on one side flip them so that the other flat surface is in contact with the pan and do the same.
4. Remove the plums and set aside.
5. Turn the heat down to medium and add the orange juice and the pecans. Scrape any bits off the bottom of the pan with a wooden spoon. Continue cooking until the juice has disappeared and the pecans are sticky. Remove from the heat.
6. Put the leaves, washed, into a large bowl with the plums on top and the pecans scattered around.
7. In a small vessel, whisk together the remaining olive oil, mustard and vinegar and drizzle over the salad.
Tips: Don't be tempted to be shy about frying the plums, this salad works best if they get nicely caramelised.