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Persimmon and Mozzarella Salad Lately I’ve been seeing fresh persimmons at the fruit stands in my neighborhood, and last week, having no idea what I would do with them, I bought a couple. Though I rarely buy ingredients without having the entire meal planned out, this time I took them home, opened my fridge, and pulled out the few things that looked like they could work together: mozzarella, almonds, a lemon, a small package of sage. A quick google search pulled up this recipe for persimmon and buffalo mozzarella salad with toasted walnuts, sage, and olive bread crumbs. Below is my loose interpretation. It was so simple and such an unexpected salad for a weeknight dinner. Enjoy! -Emily Ingredients: 2 plump, ripe persimmons 3 Tblsp olive oil 1 Tblsp balsamic vinegar 2 balls mozzarella (goat cheese would also work well) 1/4 cup slivered almonds or walnuts, toasted 3 Tblsp butter 8 sage leaves Zest from one lemon sea salt and pepper Instructions Peel the persimmons if you wish (and if they are not too delicate). Slice the persimmons into generous slices (imagine they are tomatoes) and arrange on two plates. Drizzle over the olive oil and balsamic vinegar, season with sea salt and black pepper and set aside for 20 minutes to allow the flavors to infuse. Tear the mozzarella into marble-sized pieces and arrange over the persimmon slices. Scatter the almonds over. Melt the butter in a pan over medium heat. Gently cook the sage leaves until crisp. Drain the leaves on paper towel, then sprinkle the leaves and lemon zest over each plate. Serves 2

Persimmon and Mozzarella Salad

Lately I’ve been seeing fresh persimmons at the fruit stands in my neighborhood, and last week, having no idea what I would do with them, I bought a couple. Though I rarely buy ingredients without having the entire meal planned out, this time I took them home, opened my fridge, and pulled out the few things that looked like they could work together: mozzarella, almonds, a lemon, a small package of sage. A quick google search pulled up this recipe for persimmon and buffalo mozzarella salad with toasted walnuts, sage, and olive bread crumbs. Below is my loose interpretation. It was so simple and such an unexpected salad for a weeknight dinner. Enjoy! -Emily

Ingredients:

2 plump, ripe persimmons

3 Tblsp olive oil

1 Tblsp balsamic vinegar

2 balls mozzarella (goat cheese would also work well)

1/4 cup slivered almonds or walnuts, toasted

3 Tblsp butter

8 sage leaves

Zest from one lemon

sea salt and pepper

Instructions

Peel the persimmons if you wish (and if they are not too delicate). Slice the persimmons into generous slices (imagine they are tomatoes) and arrange on two plates. Drizzle over the olive oil and balsamic vinegar, season with sea salt and black pepper and set aside for 20 minutes to allow the flavors to infuse.

Tear the mozzarella into marble-sized pieces and arrange over the persimmon slices. Scatter the almonds over.

Melt the butter in a pan over medium heat. Gently cook the sage leaves until crisp. Drain the leaves on paper towel, then sprinkle the leaves and lemon zest over each plate.

Serves 2

Posted on: 01/06/10

Posted in: recipes