Autumn Persimmon, Walnut, and Ricotta Salad - Live Learn Lovewell

Ingredients

• 8-10 medium persimmons
• 1 cup walnuts, chopped or whole
• 1/3 cup balsamic vinegar. I like an aged, thick vinegar but feel free to use any
• Olive oil
• 4-6 oz ricotta cheese (original recipe called for mozzarella which is a great option too!)
• Greens (kale, arugula, frisee) as needed
• Farro or other grains (optional)
• Salt+pepper as needed
• Peel persimmons and cut into bite-sized chunks
• Toast walnuts over medium heat until fragrant, about 5 minutes
• In a big bowl, toss persimmons and walnuts together with the balsamic vinegar and olive oil. Add greens at this time if using
• Scoop little rounds of ricotta and add salt+pepper as needed
• Voila, there you have it. So beautiful!
• Make it a super salad bowl by adding whole grains too!