|125 g||pancetta — fried until crispy|
|125 g||buffalo mozzarella — torn|
|1 tbsp||white balsamic vinegar|
|4 tbsp||fresh thyme|
|3 tbsp||vegetable oil|
To make the plum dressing:
Roughly chop up 5 of the plums, discarding the pit and place it in a heavy based sauce-pan.
Add balsamic vinegar, thyme and sugar and heat slowly allowing the sugar to melt.
Cook gently over low heat until you receive a sauce like consistency.
Remove from heat and strain plum juice through a sieve.
Whisk in the vegetable oil and season with salt and pepper.
To assemble the salad:
Slice the remaining 5 plums into wedges and set aside.
Arrange watercress onto a platter and top with plums, crispy pancetta and torn mozzarella.
Drizzle with a little plum dressing just before serving.