Autumn Persimmon, Walnut, and Ricotta Salad - Live Learn Lovewell
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.livelearnlovewell.com.
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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