Baby Kale and Persimon® Salad
Preparation
The refreshing sweetness of Persimon® provides the perfect balance to the slightly bitter taste of baby kale. This fresh, flavourful salad is full of vital nutrients and makes for a beautiful starter. For vinaigrette, whisk together lemon juice, oil, chives, Dijon and salt and pepper.
Place walnuts in frying pan over medium heat for 5 to 7 minutes, until golden brown and fragrant.
Arrange 5-6 slices of Persimon® in a circle on 4 plates. In a large bowl, toss together kale, goat cheese, walnuts and red onion with half of vinaigrette. Place quarter of salad in centre of each plate. Drizzle remaining dressing on persimmon slices and serve.
Makes 4 servings.
Source: persimon.eu
Nutritional Facts
PER SERVING: 306 calories, 22 g fat, 5 g saturated fat, 13 mg cholesterol, 401 mg sodium, 24 g carbohydrates, 5 g fibre, 12 g sugars, 6 g protein. % RDI: 20% calcium, 8% iron, 4% vitamin A, 100% vitamin C.
Source: persimonsays.com
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- 2 Persimon®, sliced crosswise
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- 1/4 cup thinly sliced red onion
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