for 4 people

Croutons

40 g	clarified butter
2 slice	toast bread, cut into cubes
2 tbsp	unsalted, shelled pistachios, coarsely chopped
1	garlic clove, squeezed
2 pinch	salt

Dressing

3 tbsp	balsamic vinegar
3 tbsp	olive oil
2 tbsp	plum jam
¼ tsp	salt

Salad

400 g	plums, pitted, cut into segments
300 g	tomatoes, in slices
300 g	Mozzarellas di bufala (buffalo mozzarella), torn into pieces
4 sprig	oregano, leaves torn off

How it's done

Croutons

Heat the clarified butter in a non-stick frying pan. Add the bread, pistachios and garlic, toast for approx. 5 mins. until golden brown, season with salt.

Dressing

Combine the balsamic, oil and jam, season with salt.

Salad

Serve the plums, tomatoes and mozzarella on a platter. Drizzle with the dressing, scatter the croutons and oregano on top.

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