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Persimmons and Watercress Salad with Candied Walnuts and Goat's Cheese | My Kitchen Love

Persimmons and Watercress Salad with Candied Walnuts and Goat's Cheese

Autumn inspired salad with persimmons and watercress topped with spicy candied walnuts, goat's cheese and crispy prosciutto.
Cuisine Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 salads as a main dish
Author Samantha

Ingredients

  • 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

Instructions

  1. 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.
  2. In a small bowl whisk together olive oil and champagne vinegar. Season with salt and pepper. Set vinaigrette aside.
  3. Combine persimmon, watercress, goat's cheese, and walnuts on a plate. Drizzle with vinaigrette and top with prosciutto slices.