Wensleydale and Victoria plum salad with citrus dressing

Crisp greens sandwiched between stewed plumds and creamy cheese.

Serves
4
Preparation time
10 minutes
Cooking time
10 minutes

Ingredients

  • 8 Victoria plums
  • 25g butter
  • 25g pistachio nuts, shelled
  • 150g sugar snap peas
  • juice and finely grated zest of 1 orange
  • 4 tbsp olive oil
  • 2 tbsp lime marmalade
  • 1 tbsp white wine vinegar
  • 225g Wensleydale cheese, crumbled
  • 2 x 100g bags salad leaves
  • freshly ground black pepper

Method

  1. Halve the Victoria plums, remove the stones and cut in half again. Heat the butter in a frying pan and gently fry the plum quarters for 5 minutes until they begin to soften but are still holding their shape. Add the pistachio nuts for the last 2 minutes of cooking time. Remove from the heat and set aside to cool.
  2. Bring a pan of lightly salted water to the boil and cook the sugar snap peas for 3 minutes. Drain, refresh under cold running water, then halve some of the pods lengthways to reveal the peas, keeping the rest whole.
  3. To make the dressing, put the orange juice and zest, olive oil, lime marmalade and wine vinegar into a jar with a screw-top lid and shake thoroughly to blend together.
  4. Arrange the salad leaves on a large serving platter or divide between 4 individual plates. Toss the plums, pistachios, peas and Wensleydale cheese together, pile on top of the leaves, drizzle with the citrus dressing and sprinkle with black pepper.

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