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
- 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