Summary

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

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Instructions

1. 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.
2. For the dressing, mix balsamic vinegar, olive oil, walnut oil and grapeseed oil and season with salt and sugar.
3. 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.
4. The ingredients work together to create a real taste experience.