|1½ tbsp||maple syrup|
|8 tbsp||olive oil|
|200 g||lamb's lettuce|
|2 tbsp||white wine vinegar|
|2 tbsp||dried cranberries|
Preheat oven to 200°C/390°F. Cut persimmons into wedges and add them to a bowl. Finely chop garlic and rosemary and add to a small bowl with some of the olive oil. Season with salt and pepper to taste and stir to combine. Add the mixture to the persimmons and toss to coat.
Transfer persimmons to a baking sheet and bake at 200°C/390°F for approx. 10 – 15 min., or until the wedges are just brown on the outside, but not too soft. Let cool.
In the meantime, prepare the lamb’s lettuce. Roughly chop walnuts and pecans and toast them in a frying pan until fragrant. Remove from heat and set aside.
Add mustard, maple syrup, and white wine vinegar to a small bowl and stir to combine. Slowly add remaining olive oil and stir to combine until a vinaigrette forms. Season with salt and pepper to taste.
Arrange lamb’s lettuce and lukewarm persimmon wedges on a serving plate. Top with toasted walnuts, pecans, and dried cranberries, then drizzle with maple-mustard vinaigrette. Enjoy!