PERSIMMON SALAD WITH BABY GREENS AND GOAT FETA

During my most recent trip the NYC I was so thrilled to dine at the hot new restaurant TORRISI in SoHO.  Simply an amazing culinary experience. One of the many memorable dishes was their endive salad served with sliced persimmons topped with ricotta salata. I was so excited to see persimmons in season at our amazing Saturday North Asheville Farmers Market. So here is my interpretation of their absolutely delish salad!

FYI – I store the Persimmons in a wooden bowl room température away from direct sunlight. Also, take a look at all the nutrients & health benefits.

Persimmon Salad
Serves 2
2 cups of baby greens – washed and dried well
1 persimmon – cut into cubes
1/3 cup Goat Feta sliced/cubed (fresh from farmer’s market is best…
or ricotta salata)
4 baby radishes – thinly sliced
1 shallot finely chopped
Juice from half lemon
1/4 extra virgin olive oil
1 tspn champagne vinegar
Salt & Pepper
Whisk olive oil, vinegar, lemon juice, shallots, salt and pepper.
In a salad bowl toss greens with the dressing.
Place greens in serving bowls.
Layer persimmons, radishes and cheese on top.  Finish with a sprinkle of sea salt flakes.

BON APPÉTIT 🧡