Choose firm and crunchy fuyu persimmons for this recipe as their pulp will not be too juicy. This variety is crunch, sweet, and best for salads.Thank you, Hélène, for sharing this delicious starter. Hélène’s French recipe website is now running under the name “Minute Papillotte”.
Persimmon goat cheese and roasted hazelnuts salad
The vinaigrette is a real delight! It can be stored in the refrigerator and served on a variety of salads.
- 2 to 3 fuyu persimmons
- 60 g fresh goat cheese
- Chopped fresh chives, basil leaves or parsley
- A few roquette lettuce leaves or duckweed if you have any
- A handful of hazelnuts (about 30g)
- 1 TBS of honey or maple syrup
- 2 TBS of hazelnut oil if you have any or simply use olive oil
- 1 TBS of cider vinegar
- Sea salt and freshly ground black pepper
- Step 1 Heat up your oven to 160° and roast the hazelnut for about 15 minutes. Then, remove as much skin as possible by rubbing the nuts together.
- Step 2 Place them in a food processor, chop by briefly pressing several times. Set a few slightly chopped nuts aside for decoration. Crush the remaining to get a hazelnut powder. Add the honey or maple syrup, the oil, the vinegar, the salt and pepper, and mix well. Your delicious vinaigrette is ready! Taste to check if it suits you and adjust to your liking.
- Step 3 Set a layer of the vinaigrette on a serving dish or on individual plates. Thinly slice the persimmon and set them nicely on the dish or plate, add the goat cheese chunks, the chopped fresh herbs, and set in the refrigerator until mealtime.
- Step 4 Sprinkle with the crushed hazelnuts and pour a dash of extra vinaigrette before serving.
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