Thursday, 17 December 2015
Spanish Persimon and Mozzarella Salad
I wont lie, I had never tried a Spanish persimon before these lovlies arrived on my doorstep last week. The persimon is sweet and the entire fruit can be eaten. It also looks particularly beautiful when it is sliced!
Having tasted the persimon I decided it would be perfect for a salad. This would make a fantastic starter this party season.
All you need is:
Baby leaf salad
Balsamic vinegar - I used Due Vittorie as it is sweet and viscous. You may wish to add a drop of olive oil as well depending on the type of vinegar you use.
I simply cut the persimon into slices and layered it in-between mozzarella slices.This was placed on a bed of baby leaf salad leaves and then drizzled with balsamic vinegar. It was a lovely alternative to using tomato and I shall definitely be trying it again.
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