Plums with Coriander & Goats Cheese

Recipe by:

This is a gorgeous end of summer, simple salad to have either for the table or lunchbox. It is bursting with fresh flavours, the coriander and plum complimenting each other perfectly. We used our favourite ‘Cnoc Dubh’ from the Galway Goat Farm in Gurteen,

Plums with Coriander & Goats Cheese

SERVES

2

PEOPLE

PREP TIME

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Side

Method

  1. In a large mixing bowl, toss the spinach, plums and radish together. Tip the ingredients out onto a serving bowl or platter.

  2. Whisk together the sherry vinegar and honey with a small pinch of salt until the honey has loosened. drizzle this over the plums, spinach and radish.

  3. Crumble over the goats cheese along with a few drizzles of good extra virgin olive oil and lastly garnish generously with loads of lovely fresh coriander leaves. Eat immediately.

Ingredients

  • 4 ripe plums, stoned and cut into wedges

  • A good handful or two of baby spinach leaves, washed

  • 6 small radishes, very finely sliced

  • 150g soft goats cheese

  • Handful of fresh coriander leaves

  • 2 tablespoons of sherry vinegar

  • 1 tablespoon of honey extra virgin olive oil

  • Sea salt and freshly cracked black pepper

Method

  1. In a large mixing bowl, toss the spinach, plums and radish together. Tip the ingredients out onto a serving bowl or platter.

  2. Whisk together the sherry vinegar and honey with a small pinch of salt until the honey has loosened. drizzle this over the plums, spinach and radish.

  3. Crumble over the goats cheese along with a few drizzles of good extra virgin olive oil and lastly garnish generously with loads of lovely fresh coriander leaves. Eat immediately.