Ingredients

• 1 tbsp olive oil
• 25g/1oz walnuts
• 2 handfuls mixed fresh herbs: basil
• mint
• flatleaf parsley
• chervil
• 1 plum
• stone removed
• chopped
• 15g/½oz butter
• 4 x 2.5cm/1in chunks of ciabatta
• 55g/2oz blue cheese
• 1 tbsp Dijon mustard
• ½ tsp white wine vinegar
• 50ml/2fl oz olive oil

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the salad heat the oil on a medium heat in a small frying pan. Add the walnuts and fry until golden brown. Place the walnuts into a bowl with the other salad ingredients
• mix together and place onto a serving plate.
• Meanwhile
• for the croutons
• melt the butter in a clean ovenproof frying pan and add the ciabatta pieces
• stirring well to coat in the butter. Sprinkle over the cheese and transfer to the oven to bake for three minutes
• or until the cheese has melted.
• For the dressing
• whisk together the ingredients in a bowl. Drizzle over the salad and gently turn over to coat the leaves.
• To serve
• scatter the croutons over the salad.