Halve the plums. Zest the orange with a grater. Get only the top layer without grating into the white pith underneath. Place the plums and zest in a small baking dish and squeeze the orange over them. Cover with foil and roast for 20 mins, or until the plums are tender without falling apart.
Once cool enough to handle, pit the plums and slice each half into 3-4 wedges. Add the shallots, honey, olive oil, pepper and salt to the orange juice leftover in the dish. This is your dressing. Taste and adjust seasoning.
Slice the paneer into thin slabs. Pan-fry them until golden and blistered on both sides.
Dress the lettuce with half the dressing. Top with paneer and plums and spoon over the remaining dressing. Serve immediately. If you’re making this in advance, fry the paneer just before serving; the rest of the salad can be made ahead.
Notes
If you want to make this salad in advance, fry the paneer just before serving; the rest of the salad can be made ahead.