Fresh summer plum salad

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: French Kir: a fresh, zesty white wine, preferably with citrus flavours, mixed with a glug of Crème de Cassis. The sweetness of the liqueur combines well with the acidity and brightness of the wine, making it a lovely aperitif.

Fresh summer plum salad

Serves: 4 – 6
Cooking Time: 20 mins


  • 15ml (1 tbsp) sherry vinegar
  • 5ml (1 tsp) maple syrup
  • 45ml (3 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 4 plums, stoned and quartered
  • 200g baby spinach
  • 400g string beans, blanched and sliced
  • 1 mozzarella ball, torn
  • 50g pecan nuts, toasted



For the dressing, mix together all the ingredients and refrigerate until needed.


Combine the salad ingredients in a mixing bowl, toss through the dressing and serve with crusty bread

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