I
live in Southern California, its November and it is 67 degrees outside according to the weather station. Too warm during the day to allow me to bake all day or get out the roasts. So I made a salad using one of the the persimmons I had on hand that seem to grow well around here. The recipe is enough for 1 if you have an issue finding watercress you can substitute with fresh spinach.
Ingredients:
1 Persimmon
1 bunch of watercress
2 slices of prosciutto
2 TBSP herb flavored goat cheese
Balsamic Vinaigrette
Break up watercress and remove any large stems if you see them (small stems are perfectly edible and don’t compromise the texture of the salad). Drop into serving sized bowl. Cut off persimmon skin and chop into bite sized pieces. Add to bowl. Tear up the pieces of prosciutto and drop into bowl. Crumble the goat cheese in your hand and spread out into bowl. Toss and enjoy with balsamic vinaigrette as dressing.
Hello Gorgeous. How are you? 