Get a taste of sunnier climes with this fresh Spanish Persimon, manchego and almond salad recipe. It’ll brighten any dull day.
Cook’s tip: Try adding some Spanish cured meat like pata negra or chorizo.
Persimon, manchego and almond salad recipe
Serves 3-4
Ingredients
A few generous handfuls of mixed salad leaves of your choice; watercress works really well
2 Spanish Persimon
100g Manchego cheese
2tbsp toasted almonds
Dressing:
80ml white wine or cider vinegar
1tbsp wholegrain mustard
2tbsp clear honey
150ml extra virgin olive oil
Salt and pepper to taste
Method
Place the salad leaves in a salad bowl.
Remove the leafy tops from the Persimon, dice then add to the bowl.
Thinly slice or shave the Manchego cheese and add to the salad.
In a separate bowl, whisk together vinegar, mustard, honey and olive oil, seasoning with a little salt and pepper.
Combine the dressing with the salad and toss gently. Serve, sprinkled with the toasted almonds.
Cook’s tip: Try adding some Spanish cured meat like pata negra or chorizo.
