• 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.