Friday, August 24, 2012

Plum, prosciutto and goats cheese salad

I love food... everything about it. I love cooking it, eating it, reading about it, talking about it and playing with it. So when I recently met Danish food blogger Mette from I was really excited to work with her on some seasonal recipes and food styling. Mette's blog is in Danish, but I would really recommend checking it out and translating some of the delicious recipes. All of the amazing photos are taken by her partner, photographer Martin Kaufmann who was also on hand during our cooking session.

We spent all Sunday in the kitchen cooking up a storm using plums as our inspiration because they are in abundance right now. Although Wife and Baggage to Follow is not a food blog, I couldn't resist sharing our creations. I will be uploading them as a series, starting with entree...and yes it is a savory entree using plums.

Image by Martin Kaufmann:

Ingredients for 4 people
  • 1 small baguette
  • 8 plums
  • 4 slices of prosciutto
  • 100 g goat cheese broken into small pieces
  • 2 tablespoons walnut oil
  • 2 tablespoons white balsamic vinegar
  • Small lettuce leaves or endive
  • 1 small beetroot thinly sliced
  • 2 radishes thinly sliced
  • Little edible flowers: we used small geraniums and horned violets

Start by cutting the bread into very thin slices and drizzle with olive oil and salt. Place on a baking tray and bake until the bread is golden and crispy.

Halve or quarter plums (depending on size) removing the stone. Cut thin strips of prosciutto and wrap around plum halves.

Slice the radishes and beetroot thinly using a mandolin or a vegetable peeler.

Stir oil and vinegar together and season with a little salt and pepper.

Arrange all the elements beautifully on a plate and drizzle over the dressing and garnish with flowers.

Other ingredients that would work well with this salad are figs, instead of plums, and if you don't like goats cheese, feta would be a great alternative.

Bon Appetit!

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