Kale, Beetroot, Fresh Mint and Plum Autumnal Salad

The quantities of the ingredients below are only indicative and can be adjusted to your personal taste.

Instead of kale or endive you could use any mix of salad leaves, spinach and sorrel are a particularly good combination. Moreover, chopped dates are a fabulous addition if you like your salad on a slightly sweeter note.

For the dressing I use sherry vinegar which, in my opinion, lends itself beautifully to beetroots and walnuts, but instead, you could always use red wine vinegar (perhaps with a pinch of sugar), or aged balsamic vinegar (with a few drops of lemon juice).

Serves 4:

• a bunch of fresh crunchy kale leaves, washed and hard stalks removed
• 2 small red Belgian endives, leaves separated (you could cut them into smaller pieces)
• 3-4 boiled beetroots of your choice, peeled and cut into smaller segments
• 6 small ripe (but not too soft) plums, stoned and quartered
• a handful of fresh mint leaves, chopped
• a handful of walnuts (preferably toasted), roughly chopped
• a handful of hazelnuts (preferably toasted), roughly chopped
• olive oil
• sherry vinegar
• sea salt

Cut the kale leaves into smaller pieces and arrange them on a large serving plate along with the Belgian endive leaves.

Now spread neatly the cut beetroot and plums on top.

Next scatter the walnuts, hazelnuts as well as the mint all over the salad.

In a small bowl whisk together the olive oil (say 5 tablespoons), sherry vinegar (2 tablespoons) and a little bit of salt. You may want to add a pinch of sugar (that will depend on your sherry vinegar).

Taste and adjust the ratio of the oil, vinegar and salt to your liking.

Pour the dressing evenly all over the salad and serve.