Persimmon salad with radicchio and parmesan
Getting bored of your regular salads? Jazz it up with our persimmon salad with radicchio and parmesan. Both refreshing and savoury, the bowl will be spotless after dinner!
Ingredients
- 4 medium peaches – washed and sliced
- 6 slices prosciutto – torn into bite-sized pieces
- 1 large bunch watercress – washed and trimmed (or rocket leaves)
- 120 grams of fresh ricotta – crumbled
- Dressing
- 2 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 garlic clove – crushed
- Pinch salt
- Pinch ground cloves
Method
- Prepare dressing by whisking ingredients together
- Place salad ingredients into a bowl. Add dressing and toss gently until well combined
- Divide into serving plates ensuring each has a good selection of ingredients
- Garnish with a little freshly ground pepper and serve immediately
Tip: Use rocket leaves as an easy substitute for watercress.