Autumn inspired salad with persimmons and watercress topped with spicy candied walnuts, goat’s cheese and crispy prosciutto.
New to persimmons? Me too. I knew I wanted to try something different with complementing flavours besides persimmons pudding (which is what comes up when you Google persimmons recipes). This salad is a perfect Fall/Winter salad. It’s a bit more hardy than regular lettuce salad and has a good foundation of persimmons and watercress. It sets itself apart from the usual persimmons salad in all the right ways.
I candied the walnuts in brown sugar and cayenne pepper; this was a needed addition of crunch and spice to what could have been any old salad. I added the goat’s cheese to cool off any major heat from the walnuts. The flavours and colours really come together and made this dish a standout in our week of usual salads.
As we edge closer to Winter the produce can get a bit sparse. This salad is a great way to use seasonal produce and still maintain delicious satisfying flavours. Looking for other Fall salads that won’t leave you hungry? Try this Fall Lentil Salad and this Cauliflower Lentil Salad. They both have loads of satisfying flavours, but are still super healthy.
If you make this recipe be sure to tag #mykitchenlove. I’d love to see your creations!
* photos and some text were updated Oct. 2017.
- 1 ripe persimmon peeled and sliced
- 1 bunch watercress leaves picked off a few stems
- 1/4 cup walnuts
- 1 tbsp brown sugar
- 1 tsp whiskey optional use water in lieu
- 1/4 tsp cayenne
- 50 grams goat's cheese crumbled
- 2 pieces prosciutto
- 1/4 olive oil
- 2 tbsp champagne vinegar white wine vinegar will work also
- salt and pepper
Heat a skillet to medium and cook prosciutto until crispy on both side, about 3-4 minutes per side. Remove from skillet and add walnuts, brown sugar, cayenne, and whiskey (or water). Cook, stirring, until sugar has dissolved and coated walnuts, about 5 minutes. Remove from heat and set aside.
In a small bowl whisk together olive oil and champagne vinegar. Season with salt and pepper. Set vinaigrette aside.
Combine persimmon, watercress, goat's cheese, and walnuts on a plate. Drizzle with vinaigrette and top with prosciutto slices.