Salad with persimmon and cheese

1 serving

5 minutes

Persimmon and ricotta salad is a refined dish of Italian cuisine that impresses with its balance of flavors and textures. Tender arugula adds freshness, sweet persimmon brings fruity notes, and soft ricotta ties all the ingredients together in a harmonious blend. The dressing made of olive oil, lemon juice, and Dijon mustard adds a light spiciness and highlights its flavor nuances. This salad is perfect as a light appetizer or side dish to main courses, especially in the fall and winter season when persimmons are at their peak. Elegant yet simple to prepare, it will adorn any festive table or everyday diet, bringing a touch of Mediterranean charm to your meal.

Energy value per serving

• Calories: 456.1
• Proteins: 14.6g
• Fats: 32.8g
• Carbohydrates: 32g

Ingredients

• Persimmon: 1 pc
• Arugula: 1 bunch
• Ricotta cheese: 100 g
• Extra virgin olive oil: 1 tbsp
• Lemon: 1 pc
• Dijon mustard: 1 tsp
• Ground allspice: 1 tsp

Cooking steps

1. Place arugula on a flat plate.

   Required ingredients:

   • Arugula: 1 bunch

2. Slice the persimmon.

   Required ingredients:

   • Persimmon: 1 piece

3. Put it on the greens.

   Required ingredients:

   • Persimmon: 1 piece

4. Tear or cut the cheese into small pieces by hand.

   Required ingredients:

   • Ricotta cheese: 100 g

5. Spread the ricotta evenly over the persimmon and greens.

   Required ingredients:

   • Ricotta cheese: 100 g

6. Pour olive oil into the bowl.

   Required ingredients:

   • Extra virgin olive oil: 1 tablespoon

7. Sprinkle with lemon juice.

   Required ingredients:

   • Lemon: 1 piece

8. Add mustard.

   Required ingredients:

   • Dijon mustard: 1 teaspoon

9. Then add ground pepper.

   Required ingredients:

   • Ground allspice: 1 teaspoon

10. Mix thoroughly.

11. Dress with the prepared sauce.

    Required ingredients:

    • Extra virgin olive oil: 1 tablespoon