SALAD OF GRILLED PLUMS & BLUE CHEESE WITH CIDER & MUSTARD DRESSING

Recipes & food styling Ben Bayly / Photography Sam Stewart

	6 dark-fleshed plums, halved and stoned
	2 ears corn
	1 cucumber
	4 sticks celery, peeled with a potato peeler
	100g good-quality blue cheese
	handful of dill, roughly chopped
	2 cups lettuce
	FOR THE CIDER & MUSTARD DRESSING
	2 tablespoons lemon juice
	4 tablespoons cider vinegar
	½ cup of cider
	1 tablespoon whole grain mustard
	1 tablespoon Dijon mustard
	1 teaspoon minced shallot
	pinch sugar
	1 cup of good olive oil

1.	Fire up a charcoal barbecue and get it nice and hot.
2.	Grill the plums to get a nice colour and place in a salad bowl.
3.	Put the corn on the barbecue with the husks on, cook until the husks are blackened, then put aside to cool slightly.
4.	Once cool, de-husk the corn and use a sharp knife to shave the corn off the cob.
5.	Cut the cucumber lengthways, scrape out the seeds and dice into big chunks.
6.	Blanch the celery for 1 minute in boiling, salted water then dice into big chunks.
7.	Crumble the blue cheese.
8.	Mix all the salad ingredients together with the dressing.
9.	CIDER & MUSTARD DRESSING
10.	Place all ingredients in a large jar, put the lid on and shake up.