Roasted persimmon salad with maple-mustard vinaigrette

Step 1/ 5

• 1 persimmons
• ½ clove garlic
• 1 sprigs rosemary
• 1 tbsp olive oil
• salt
• pepper

• oven
• cutting board
• knife
• bowl (large)
• bowl (small)

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.

Step 2/ 5

• baking sheet

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.

Step 3/ 5

• 100 g lamb's lettuce
• 12½ g walnuts
• 12½ g pecans

• cutting board
• knife
• frying pan

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.

Step 4/ 5

• ½ tsp mustard
• ¾ tbsp maple syrup
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• salt
• pepper

• bowl (small)

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.

Step 5/ 5

• 1 tbsp dried cranberries

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!

Enjoy your meal!