Autumn Persimmon, Walnut, and Ricotta Salad

Name: Autumn Persimmon, Walnut, and Ricotta Salad
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

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It’s Persimmon season! If you live in California, you probably know that, but if you’re like me and on the east coast its a little harder to find these delicious gems. So whenever November rolls...

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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