Persimmons with Mozzarella, Prosciutto, and Maple Vinaigrette Recipe | James Beard Foundation
“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.
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 archive.jamesbeard.org.
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)
More Like This
Persimmons with Mozzarella, Prosciutto, and Maple Vinaigrette | James Beard Foundation
jamesbeard.org
Persimmon Prosciutto Salad | Experience Life
experiencelife.lifetime.life
/images.kitchenstories.io/wagtailOriginalImages/R1466-photo-final.jpg)
Roasted persimmon salad with maple-mustard vinaigrette | Recipe | Kitchen Stories
kitchenstories.com
Festive Persimmon Salad with Maple Vinaigrette Dressing - Pantry Vault
pantryvault.com
Maple Persimmons with Sage, Cranberries, and Ricotta - Laura Loves to Cook
lauralovestocook.com
Roasted Pineapple with Prosciutto | James Beard Foundation
jamesbeard.org
Persimmon, Pomegranate, and Arugula Salad with a Citrus-Cider Vinaigrette | Nourishing Meals®
nourishingmeals.com
Roasted Pineapple with Prosciutto Recipe | James Beard Foundation
archive.jamesbeard.org