Persimmons with Mozzarella, Prosciutto, and Maple Vinaigrette | James Beard Foundation

Name: Persimmons with Mozzarella, Prosciutto, and Maple Vinaigrette | James Beard Foundation
Ingredients: 2 tablespoons olive oil; 1 tablespoon white balsamic vinegar; 1/2 teaspoon maple syrup; Fine sea salt; Ground pepper; 2 very ripe and soft persimmons, peeled and torn into chunks; 4 1/2 ounces mozzarella di bufala, drained and torn into bite-sized chunks (double the amount for 4 servings); 8 very thin slices prosciutto di Parma or prosciutto di San Daniele; 1 small handful fresh basil leaves; A few black peppercorns, crushed with a mortar and pestle (optional)

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“Whenever I spot ripe persimmons at the market—honey sweet and plump, so soft that their golden skin can barely hold its juices—I have to buy a bunch of them. They’re one of those fruits that...

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Ingredients

2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1/2 teaspoon maple syrup
Fine sea salt
Ground pepper
2 very ripe and soft persimmons, peeled and torn into chunks
4 1/2 ounces mozzarella di bufala, drained and torn into bite-sized chunks (double the amount for 4 servings)
8 very thin slices prosciutto di Parma or prosciutto di San Daniele
1 small handful fresh basil leaves
A few black peppercorns, crushed with a mortar and pestle (optional)