frivolous summer salad

Preparing the ingredients. Using the smallest ring, cut out rounds from a slice of watermelon. Chop a few pickled gherkins into fine pieces. Chop a few dried figs and dried mango. Remove the pits and cut the apricots and plums into wedges. Cut a few spring onions into rings. Chop a few dried tomatoes. Make a nut mixture from, for example, cashew nuts, pine nuts and walnuts. Chop the large nuts to the same size as the pine nuts. Place the empty plates in the fridge for 15 minutes. Make a vinaigrette of equal quantities of red balsamic and olive oil. Mix both ingredients and whisk them into a homogeneous emulsion with a immersion blender or with a smaller electric appliance intended for this kind of preparation. Cold ingredients on the plate. Start preparing the plate with the cold ingredients. Place a pile of mixed young lettuce on each plate. Spread this nicely over the plate. Place a few tablespoons of apple chutney in the middle of the plate. Now present the other ingredients according to your inspiration of the moment: the mozzarella balls, finely chopped pickles, pearl onions, olives, melon slices, blackberries, blueberries, chopped figs and mango, chopped dried tomatoes, sultanas and the nut mixture. Finish off with chopped spring onions. Place the filled plates in the refrigerator.

Warm preparations. Fry the turkey strips in a pan until they are nice and crispy. Heat a griddle pan. Fry the fruit in it. Place it on the cut side in the pan and make sure that a grill pattern becomes visible. Finally, fry the goat's cheese, wrapped in a slice of bacon. That is a maximum of one minute on each side on high heat. Not much longer, because your cheese might run off. Place three small goat cheeses on the apple chutney. Divide the turkey strips and the fried fruit among the plates according to your own inspiration. Serve immediately. Put the jar of vinaigrette on the table and leave it to your guests to serve themselves.