Winter Salad | Persimon, Cheese & Almond

Persimon, Manchego and almond salad


Spanish Persimon, Manchego Cheese and Almond Salad

  • Servings: 3-4
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  • A few generous handfuls of mixed salad leaves, watercress works really well
  • 2 Spanish persimon
  • 100g Manchego cheese
  • 2 tbsp toasted almonds


  • 80ml white wine or cider vinegar
  • 1tbsp wholegrain mustard
  • 2tbsp clear honey
  • 150ml extra virgin olive oil
  • Salt and pepper to taste


  1. Place the salad leaves in a salad bowl.
  2. Remove the leafy tops from the persimmon, dice, then add to the bowl.
  3. Thinly slice or shave the Manchego cheese and add to the salad.
  4. In a separate bowl, whisk together the dressing ingredients and season.
  5. Combine the dressing with the salad and toss gently. Serve, sprinkled with the toasted almonds.

Cooks Tip – You could also try adding some cured meat like chorizo to make it a non-vegetarian meal.

Tasty Tuesdays on

Rebecca x

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