Persimmon Salad

runningtothekitchen.com
serves 4
Sweet winter persimmons headline this festive winter salad with prosciutto, cranberries, goat cheese and pecans.
Ingredients

• 6 ounces greens – baby kale, frisée and radicchio
• 1-2 ripe Hachiya persimmons, sliced into wedges
• 1/4 cup cranberries
• 1/8 pound thinly sliced prosciutto
• 1 ounce goat cheese
• 2 tablespoons pecans, toasted

For the dressing

• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon raw honey
• 1/4 teaspoon cumin
• 1/4 teaspoon dried rosemary
• salt and pepper to taste​

Preparation​​​​ 

• Combine the greens, persimmons and cranberries in a large mixing bowl.
• Whisk together all the ingredients for the dressing in a separate small bowl. Pour over the salad and toss to combine.
• Plate the salad, roll slices of prosciutto and nestle them into the salad. Top with crumbles of goat cheese and toasted pecans.
• Season with coarse salt and fresh pepper before serving.

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