One of my favourites produce during the colder period is persimmons.
They are so versatile. Great in cake, for jams but my favourite way to have them is in salads. Like this one here, a simple rocket, buffalo mozzarella and thinly sliced persimmons.
Or let them ripe all the way and eat them with them a spoon, like an Italian.
INGREDIENTS
1 persimmon, thinly sliced
1 buffalo mozzarella
100 g rocket
Extra virgin olive oil
Salt
Black pepper
METHOD
In a large serving bowl place the persimmon and rocket.
Dress it with extra virgin olive oil and season it with salt.
Gently toss it until all the ingredients are dressed.
Top the salad with torn pieces of mozzarella Season each piece with salt, a crack of pepper and a drizzle of olive oil.
Serve.
TIP: add extra crunch and sprinkle some toasted pistachios.
