Healthy and yet delicious
One of the few things I like about autumn is those mellow persimmons. Preferably I’m savouring them in my yoghurt but every now and then I’m trying a new recipe. Today it’s a lettuce composition with sliced persimmon and pomegranate seeds.
1 persimmon, 2 hands full of lettuce per individual (lamb’s, frisée, crisphead lettuce, spinach leaves or whatever you like), 1 pomegranate, 1 camembert, 100g walnuts coarsely chopped, olive oil, vinegar, pepper and salt for your dressing
Wash salad and put in a bowl. Cut pomegranat in halves and remove the seeds. Do this when holding each half over a large bowl. Then firmly knock at the top of the fruit with a spoon so that the seed will fall down. Peel the persimmon, cut it in halves, take off the hard inner part and cut into thin slices. Put the walnuts in a skillet and heat them until starting to toast. Slice camembert and cut it into small pieces. Add fruit to the lettuce. For your dressing whisk together olive oil and vinegar. Season with salt and pepper. If you prefer a sweater version add a teaspoon of honey. Place camembert cubes and walnuts on top of the salad and toss with dressing. Serve with some whole-grain bread.