Chef Diane Holt from The Glass House at Ribchester shares winter salad recipe.
There’s never been a better year on record for autumn fruits including plums according to the award winning Glass House restaurant in Ribchester.
Chef Diane Holt has created a delicious salad of grilled plums, goat’s cheese and roasted pecan nuts.
The Glass House salads are extremely popular with customers and there is a wonderfully varied selection to choose from all year round – with the new plum salad already proving extremely popular.
The restaurant, which is gaining in reputation across Lancashire, is housed in an old greenhouse in Ribchester at Stydd Gardens.
You can dine among beautiful vines, exotic plants, architectural urns and enchanting water features.
Recently awarded Best New Business 2014 at the Ribble Valley Business Awards.
Proprietor Alison Brown says: “I love the seasons and this is arguably my favourite - a time when we can make use of the stunning variety of fruits on offer.
“The greenhouse also changes with the seasons. That is one of the things that makes it such a unique place to eat in.”
The greenhouse is now set for the oncoming autumn and winter days. It is cosy and warm and you can sit inside looking out at whatever the weather may bring.
The Glass House is open Wednesday to Sunday 10am to 4pm. It is closed Monday and Tuesday. Visit: www.stydd.com for more information
GRILLED PLUM SALAD WITH GOATS CHEESE AND grilled PECANS
2 tablespoons clear honey
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon English mustard
4 large ripe plums pitted and halved
4 oz goats cheese
¼ cup of pecan halves roasted
1 bag mixed lettuce
1 bunch watercress (washed)
Salad vegetables/fruit of choice
To make dressing. Combine honey, white wine, vinegar and English mustard in a bowl. Gradually whisk in the olive oil. Set aside
Preheat oven to 350F. Lightly spray baking sheet with oil.
Put pecans on baking sheet and toast just until they become aromatic – about 5 mins.
Turn grill on to medium heat. Drizzle the plums with half the dressing and place on the grill pan cue side down.
Cook for about 3 minutes. Flip to the cut side and cook for a further three minutes.
The plums should be soft and develop a golden colour. Remove from the grill and keep warm in the oven.
Arrange salad on serving plates and drizzle with remaining dressing.
Remove the plums from the oven and place on top of salad with the toasted pecans.
To finish crumble goats cheese over the plums and salad.