Fresh plum pancetta and watercress salad

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.

Recipe reprinted with permission of Source Food. To see more recipes, please click here.

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