SALAD OF GRILLED PLUMS & BLUE CHEESE WITH CIDER & MUSTARD DRESSING

SERVES 4 / PREPARATION 10 MINUTES / COOKING 15 MINUTES

The mustard dressing recipe is from Cara, my wife. It’s a simple dressing, great to have in the fridge on standby for all salads.

6 dark-fleshed plums, halved and stoned 2 ears corn

1 cucumber

4 sticks celery, peeled with a potato peeler 100g good-quality blue cheese handful of dill, roughly chopped

2 cups lettuce

Fire up a charcoal barbecue and get it nice and hot. Grill the plums to get a nice colour and place in a salad bowl. Put the corn on the barbecue with the husks on, cook until the husks are blackened, then put aside to cool slightly. Once cool, de-husk the corn and use a sharp knife to shave the corn off the cob. Cut the cucumber lengthways, scrape out the seeds and dice into big chunks. Blanch the celery for 1 minute in boiling, salted water then dice into big chunks. Crumble the blue cheese. Mix all the salad ingredients together with the dressing.

FOR THE CIDER & MUSTARD DRESSING 2 tablespoons lemon juice 4 tablespoons cider vinegar

½ cup of cider

1 tablespoon whole grain mustard 1 tablespoon Dijon mustard 1 teaspoon minced shallot pinch sugar

1 cup of good olive oil

Place all ingredients in a large jar, put the lid on and shake up.