Fennel Plum Cucumber Salad with Gorgonzola

                                                                                                                                 Serves 4

1 very skinny English cucumber or a few Persian cucumbers – 400 – 500g,

halved lengthwise and sliced into thin half-moons

1 larger fennel bulb, about 200g, very finely sliced lengthwise

1 stick celery, peeled and sliced into long half-moons

3 tbsp Sumac Vinaigrette or similar (pg…)

2 ripe plums, halved, pitted and cut into thin wedges

50g baby lettuce leaves or tender herb mix

A few fennel fronds

A few celery leaves

50g Gorgonzola cheese or Gorgonzola Dulce, frozen

2 tbsp crème fraiche (optional)

2 tbsp fried mung beans (pg…) (optional)

In a large bowl toss the sliced cucumber, fennel and celery with 2 tbsp of the Sumac Vinaigrette.

Arrange these dressed vegetables artfully on a large platter.

Spread the tender salad mix leaves out over the salad.  Dot spoon-fuls of the crème fraiche over the salad, if using. When you are ready to serve, drizzle the whole salad with the remaining tablespoon of Sumac dressing and 1 tablespoon of olive oil. Arrange the celery leaves and fennel fronds over the salad and grate over the frozen Gorgonzola using a microplane of fine box grater.

Season with flaky salt and black pepper and sprinkle over the crispy fried mung beans.