Persimon salad with goat cheese gratin

Persimon salad with goat cheese gratin

• 3 pieces Persimon (also known as Khaki fruit)
• 2 gold kiwifruit
• 2 shallots
• 3 tablespoons oil
• 1 tablespoon lemon juice
• Salt and pepper
• 300 grams soft goat cheese (de Molkerei, natural)
• 100 g lettuce
• 25 g pine nuts

Side dish, 4 persons


Wash and cut the Persimon crosswise into slices. Peel the kiwis and cut into slices. Peel and chop 2 shallots. Whisk 3 tablespoons oil, 1 tablespoon lemon juice and the shallots in a small bowl and mix to a vinaigrette. And season with salt and pepper. Preheat the grill to the highest setting and place the soft goat cheese in a baking dish. Slide them under the grill for 1-2 minutes until the cheese begins to brown slightly. Grate the pine nuts briefly. Divide the lettuce on 4 plates and pour the vinaigrette over. Divide the Persimon slices and kiwi over the lettuce and put the slices of cheese gratin on top of the salad. Garnish with toasted pine nuts.

(source: de Voedingsadviseur – Sint Annaparochie

Comments are closed.