Arugula Salad with Plum Chutney

For the arugula salad with plum chutney, first wash the plums, pit them and cut them into small pieces. Peel the shallots and cut them into small cubes.

Put the sugar in a pan, sprinkle with a little water and let it caramelize slightly over medium heat. Add the plums and shallots and sauté briefly.

Pour in red wine and balsamic vinegar and let everything simmer openly over low heat for about 10 minutes (it should have a jam-like consistency), stirring constantly.

Season to taste with salt and pepper, let cool and then refrigerate. Sort out the arugula, wash and drain well. Coarsely chop the nuts and thinly slice the Parmesan.

Mix the vinegar, salt, pepper and honey and finally add the olive oil. Mix the arugula with the vinaigrette, arrange on plates and top with the Parmesan slices.

Put a dab of plum chutney on each slice of Parmesan, sprinkle everything with the chopped nuts and serve.

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