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Plum and black pepper vinaigrette
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Makes: about 75ml
1 plum, cut into small chunks
½ echalion shallot, finely chopped
¼ tsp caster sugar
75ml extra virgin olive oil
2 tbsp red wine vinegar
¼ tsp coarsely ground black pepper
1. Put the chopped plum, shallot, sugar and 1½ tbsp oil in a large frying pan set over a low-medium heat. Cook gently, stirring often, for 8-10 minutes, until the plum and shallot are soft and caramelised. Set aside to cool.
2. In a small food processor, blend the cooled plum mixture with the vinegar, remaining oil and 2 tbsp water, until smooth. Stir in the black pepper and a pinch of salt. Serve with a cheeseboard, as a salad dressing or spooned into wrap-style sandwiches
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
Per 15ml serving 227kJ 55kcals |
---|---|
Fat | 5.8g |
Saturated Fat | 0.9g |
Carbohydrate | 0.6g |
Sugars | 0.6g |
Protein | 0.1g |
Salt | trace |
Fibre | 0.1g |
This recipe was first published in Tue Aug 01 12:07:09 BST 2017.
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