PERSIMMON SALAD WITH POMEGRANATE SEEDS, PINE NUTS, AND GOAT CHEESE

These amounts are approximate. The persimmon slices absorb a lot of lemon juice, olive oil, and salt. I like lots of goat cheese. But you might want just a little bit. Or you could do parmesan instead. No matter what use lots of pomegranate and parsley.

Feeds 2.


2 fuyu persimmons (don't use hachiya)

1 lemon

3 tablespoons olive oil

2 big pinches of salt

seeds from 1/2 pomegranate

4 tablespoons crumbled goat cheese

2 big handfuls of warm toasted pine nuts

chopped parsley


Thinly slice the persimmons (as thin as a piece of paper) with a serrated knife or a mandoline. Spread the slices out on a big platter, overlapping them a bit. Squeeze the lemon all over the persimmon slices. Let it absorb. Squeeze a little more. Drizzle over the olive oil.  Generously season with the salt. Sprinkle the pomegranate seeds, warm pine nuts, goat cheese, and parsley all over. Serve with warm buttered bread.

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