Stuffed Plums with Rocket
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g rocket
- 6 plums, ripe
- 75 g double cream cheese
- 25 g crème fraîche
- 1 squirt lemon juice
- salt
- Pepper, freshly ground
- 1 handful pistachios
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 2 tablespoon oil (walnut)
- 2 tablespoon oil (grape seed)
- sugar
Print Recipe
Pin Recipe Instructions
- Wash the plums, cut in half and remove the stone. Wash the rocket, spin dry and pluck into bite-sized pieces. Mix the cream cheese, creme fraiche and lemon juice to a cream, season with salt and pepper and beat until creamy with a hand mixer. Remove the shell from the pistachios and chop or slice them finely as desired.
- For the dressing, mix balsamic vinegar, olive oil, walnut oil and grapeseed oil and season with salt and sugar.
- Fill the plum halves with the cream. Spread the rocket on 2 plates, drizzle the dressing on top and place six filled plum halves on each. Serve with the pistachios.
- The ingredients work together to create a real taste experience.
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