Persimon® and Mozzarella Salad

Just because the summer is over doesn’t mean we won’t have warm days. This recipe makes a delicious fresh and vibrant starter if you’re having a dinner party – and it will remind you of hot days in the sun. When planning a dinner party, I purposely choose a simple appetiser with few ingredients so I don’t get overwhelmed with lots of cooking on the night. I just love matching the delicate fruity flavour of the Spanish sun ripened Persimon® with the peppery notes of rocket and freshly ground black pepper – yum!

Preparation: 15 minutes

Serves 4         

Suitable for vegetarians

4 Spanish persimon®

2 x 150g packs mozzarella cheese, sliced

Small bag rocket

4tbsp finely chopped red pepper

Basil leaves, to garnish

Dressing:

3tbsp olive oil

2tsp clear honey

1tbsp balsamic vinegar

Salt and freshly ground black pepper

1 Cut the persimon® into slices, removing their leafy stems.

2 Arrange the sliced persimon® on 4 serving plates with the mozzarella and rocket. Sprinkle with chopped pepper.

3 Make the dressing by mixing together the olive oil, honey and balsamic vinegar. Season with a little salt and pepper, then drizzle over the salads. Serve at once, garnished with basil leaves.

Cook’s tip: Add a little heat by sprinkling some finely chopped red or green chilli over the salads – spicy!

Enjoy!

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