The most common persimmon variety is the Oriental or Japanese persimmon, which has a sweet, fruity flavour. They are full antioxidants and are an excellent source of fiber, which helps keep the body regulated. Try them today in this delicious salad!
Grilled Persimmon & Prosciutto Salad
100 g butter
100 g brown sugar
50 g walnuts
Flaked sea salt, to taste
8 persimmon, sliced
1 large burrata (or three small ones)
8 prosciutto slices
2 large handfuls rocket leaves
1 handful watercress
2 tbsp vinocotto
2 tbsp extra virgin olive oil
To make the candied walnuts, melt the brown sugar in a pan over low heat until it caramelises. Add in the butter and stir to make a caramel.
Add in the walnuts, a good pinch of salt, and then tip out onto an oiled, cooling rack to set (the cooling rack also prevents them sticking in a massive clump). You can also omit this step and just use fresh walnuts.
In a bowl mix together the vinocotto and the extra virgin olive oil. Brush over all of the cut surfaces of the persimmon.
Grill the persimmon on a hot griddle pan, turning only when char lines appear.
On a platter arrange the rocket and the watercress. Then add in the grilled persimmon, prosciutto and sprinkle the walnuts.
Place the burrata on top like a crown and drizzle with remaining vinocotto dressing.
Find everything you need to create your own Grilled Persimmon & Prosciutto Salad at the following Queen Vic Market traders.
Curds and Whey (Dairy Hall): Buratta
Bills Farm (Dairy Hall): Prosciutto
Bongiorno Brothers (Shed B): Rocket leaves
The Nut Trek (Dairy Hall): Walnuts
Market Organics (Shed I): Persimmon
M & G Caifa (Dairy Hall): Vinocotto
To see more of Emma’s winter recipes, click here.