Grilled Plums, Blue Cheese & Chicory with Roast Hazelnut Dressing
This is a beautifully balanced winter salad, with toasty, nutty flavours and plenty of sweetness and saltiness going on. I like to use watercress or rocket, but the door is open to try any type of leaf. Pictured is purslane that I got from a local farm shop. The best thing about this salad is that is can be tweaked and still be delicious. The hazelnut oils adds a lot of flavour, but it can be switched to an alternative or just a good quality extra virgin if you are having trouble sourcing. The plums can be switched for pears or nectarines, or some raw apple works wonderfully well also.
Ingredients
Getting started
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