Ingredients
1 bunch kale (washed and chopped)
2 persimmon (quartered lengthwise and sliced thin)
1/2 pomegranate
6 ounces crumbled feta cheese
1 cup chopped walnuts
1/3 cup olive oil
1 tablespoon golden balsamic vinegar
1/2 lemon (juiced)
1 teaspoon poppy seed
1/2 teaspoon salt
The preparation
- Wash the persimmon and mince it.
- Rinse the lamb's lettuce and wring it out gently.
- Peel the beet and cut it into thin slices or sticks.
- In a bowl, prepare the vinaigrette, starting with salt, pepper, vinegar and oil. Mix.
- Assemble the plates by arranging the ingredients harmoniously: lamb's lettuce, beetroot, persimmon, pomegranate, walnuts then drizzle with a drizzle of walnut oil vinaigrette.
- Optional: serve with crostinis (hot toast) with blue cheese, diced feta cheese or hot goat cheese.
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