This salad requires preparing well before you intend to serve then assembling at the last moment. The beetroot can be prepared two or three days before use.
Small bunch of Basil
Baby Salad leaves mixture such as corn salad, chicory, endive, mesclun, redicio ect. Washed and dried
Peanut or Sunflower Oil
To prepare the plums
Stone and cut into quarters, heat a little olive oil in frying pan and fry the plums for 2 minutes then add a good dash of balsamic vinegar whist tossing the plums to ensure a good mix, take of the heat and pour plums into a bowl add the chopped basil and allow cool.
To prepare the Tomatoes
Cut in half place in a bowl, sprinkle with a little caster sugar, salt, black pepper and a squeeze of lemon juice cover with cling film and leave in Fridge for about an hour to marinade.
To prepare the Beetroot Confit
Scrub clean then wrap in silver foil with a little salt cook in low oven for three hours until tender remove cut into medium dice put into saucepan with some stock syrup and a dash of sherry vinegar cook gently over a low heat for about 50 minutes then allow to cool and place into clean airtight jar the confit can then be stored in the fridge.
Stock Syrup (25%of water to 75% sugar boiled for 5 minutes)
on a bowl put:
One tablespoon Dijon Mustard
Two tablespoons Sherry Vinegar
The juice from the plums
One tablespoon clear honey
Pepper and Salt
Whisk together before whisking in 3 tablespoons Olive Oil and 3 tablespoons Sunflower Oil
Just before serving, toss the salad leaves in some of the dressing then put onto cold plates, arrange the plums, tomatoes and mozzarella decoratively on the leaves then spoon some of the beetroot confit over server with some crunchy croutons.