Salad with persimmons and cheese

Salad with persimmons and cheese – it’s just an incredible explosion of different flavors: fruity, nutty, pomegranate and spicy notes, for which homemade soft cheese and onions are responsible (!). It turns out really unexpectedly and extremely tasty. And it’s surprisingly satisfying.

Salad with persimmons and cheese – ingredients

  • persimmon – 3 pcs.
  • red onion – 2 pcs.
  • goat cheese (or feta or cheese) – 120 g.
  • pomegranate seeds – 1 cup.
  • peeled nuts (ideally – pecan, but you can use walnuts) – 1 cup.
  • frisee salad (or any without bitterness) – 3 small bunches.
  • greens (to taste – arugula, watercress, spinach) – 3-4 bunches.
  • red wine vinegar – 1 cup.
  • honey – 1 tbsp.
    For the filling:
  • Dijon mustard – 1 tsp.
  • olive oil – 60 ml.
  • lemon juice – 1 tbsp.
  • honey – 1 tbsp.
  • white wine vinegar – 3 tbsp.
  • zira – 1/2 tsp.
  • salt – 1/2 tsp.
  • ground black pepper – 1/2 tsp.

Salad with persimmons and cheese – recipe

Thinly slice the onion and marinate it to minimize bitterness. For the marinade, combine the red wine vinegar and honey in a medium bowl. Put the onion there and leave it for at least 30 minutes.

Preheat the oven to 180 degrees. Put the nuts on a baking sheet and fry for 5 minutes. Then mix (those on the perimeter will fry faster than those in the center) and return to the oven for another 5 minutes. Pull out and leave to cool. Break, but don’t overdo it. There should be quite large pieces.

Disassemble the grenade. A little secret – it is convenient to do this by immersing the fruit and hands under water – so you do not splash either yourself or the walls in the kitchen.

Clean the persimmon and cut into small slices. It is best to choose a fuyu variety – it is actually a hybrid of a persimmon and an apple. Thanks to this, the fruit is not at all tart even when it is not fully ripe, and the pulp is not jelly-like, but crunchy. The closest to this variety is the more familiar Sharon.

We are refueling. Combine oil, vinegar, lemon juice, honey, mustard and spices in a bowl. Do not try to mix everything thoroughly. It will be enough to shake it a few times.

Place lettuce and greens on the bottom of the salad bowl. Top with persimmons, nuts, lumps of cheese, pickled onions and pomegranate seeds. Drizzle with dressing. done Bon appetit!

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