Recipes \ Persimmon, prosciutto and nuts

Persimmon, prosciutto and nuts

Persimmon, prosciutto and nuts
prosciutto – 80 g, persimmon, large – 2 PCs., walnuts – 12 halves quail eggs – 8 PCs., crispy greens – 10-12 leaves, olive oil (OM) and lime juice – to taste
Step 1

On a bed of lettuce leaves, I laid the halves of the petals of prosciutto between them made a persimmon, a part of which is cut into wedges, and part dice. I had Israeli persimmon seedless, for the texture, it added toasted walnuts and capers...

Step 2

Exactly a minute and a half boiled quail egg halves which adorned the salad. On top of a few drops of OM and lime juice to offset the sweetness of the persimmon. No other spices and seasonings never used – prosciutto acted as a savoury ingredient, and pepper do not need. however as fatty sauces, viscous yolks are great doing their role...

Step 3

If you, like me, a fan of mixing salty, sour, sweet and crunchy – this salad is exactly like you! If you love salads with dry-cured ham, you may be interested in my following recipes: SALADS, BACON, TWO salads WITH PROSCIUTTO, BRESAOLA, PEAR AND BLUE CHEESE...

Step 4

You can also try a more simple but no less elegant option – slices of persimmon wrap plates of ham and use as an appetizer-an appetizer on the holiday table, trust me, your guests will be amazed...

All a pleasant appetite! Buon appetito a tutti!
Cuisine
fusion
Cooking time
15 min
Difficulty
easy
Yield
4
Vegetarian
no
Persimmon, prosciutto and nuts
Persimmon, prosciutto and nuts
Persimmon, prosciutto and nuts