Tuesday, May 16, 2017

Persimmon and Prosciutto Salad

Reprinted with permission from Eat in my Kitchen: to Cook, to Bake, to Eat, and to Treat by Meike Peters, copyright © 2016. Published by Prestel. Photography: Meike Peters


Maple Vinaigrette:
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)


Make the vinaigrette: whisk together the olive oil, vinegar, and maple syrup. Season to taste with salt and pepper.
Arrange the persimmons, mozzarella, and prosciutto on a large platter or individual plates. Drizzle with the dressing, sprinkle with the basil and crushed peppercorns, and serve immediately. Serves 2 or 4.

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