Salad with persimmon, fresh vegetables and goat cheese
4 servings
15 minutes
Persimmon salad with fresh vegetables and goat cheese is an exquisite blend of sweetness, freshness, and tenderness. Persimmon, brought into Russian cuisine from warm regions, gives the dish a sunny softness that harmoniously intertwines with juicy tomatoes and airy lettuce leaves. Goat cheese adds a creamy texture, while the honey-vinegar dressing highlights the natural flavors of the ingredients, creating a subtle balance of sweet and sour. Toasted seeds provide a crunchy finish to the dish. This salad is a true celebration of flavor, suitable for both a light dinner and an elegant appetizer on a festive table.
1
In a large bowl, mix honey, vinegar, pepper, and salt with a whisk. While continuously whisking, gradually pour in the oil.
- Honey: 50 g
- Apple cider vinegar: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Unrefined sunflower oil: 40 ml
2
Roast the peeled seeds in a dry pan.
- Sunflower seeds: 20 g
3
Slice the dates into thin pieces, dress with a couple of spoons of sauce, and mix. Cut the tomatoes into slices. Cut the cheese as desired.
- Persimmon: 1 piece
- Tomatoes: 2 pieces
- Soft goat cheese: 90 g
4
Dress the salad mix with sauce. Place a portion on a serving plate, top with slices of persimmon, tomatoes, and pieces of cheese. Sprinkle with seeds.
- Mixed baby salad leaves (vita mix): 180 g
- Persimmon: 1 piece
- Tomatoes: 2 pieces
- Soft goat cheese: 90 g
- Sunflower seeds: 20 g
