Persimmon and Feta Salad
This salad is perfect for this Autumn weather. With the last of our late summer produce now gone, adding Persimmons to your dishes, especially salads, its a great way to keep that freshness going for a little while longer and adds a beautiful burst of colour to your meals at this time of the year.
1 firm Persimmon
Couple of handfuls of mixed salad greens eg. rocket mesclun etc
Juice of half a lemon
1/4 tsp dry mustard powder, 1/4 tsp sugar
Dash of salt and pepper
1 tablespoon good quality olive oil
2 tablespoons sunflower or other mild oil.
Arrange your mixed greens in a shallow salad bowl.
Slice the Persimmon into thin slices and place on top of the salad greens.
Gently crumble the feta over the top.
Just prior to serving drizzle the dressing over the salad.
You can adapt this salad easily by adding cucumber into it as well.
Roasted Almonds or walnuts would also add a nice touch.
If you don’t have any feta, why not try a beautiful blue cheese (we at the Big Foody Food Tours love the Kapiti Baby Kikorangi) or Brie or Camembert.