Persimmon Caprese Salad
Persimmon Caprese Salad is delicious, beautiful and easy to make. Give in-season persimmons the spotlight with this perfect fall and winter salad.
Servings: 2 salads
Ingredients
- 4 Fuyu persimmons
- 8 oz balls of mozzarella
- 12 leaves of fresh basil
- 1 recipe Balsamic Reduction
- 1/4 cup pistachios roughly chopped
Instructions
- Make the Balsamic Reduction by following those recipe instructions. Then, let it cool to room temperature.
- While your balsamic is cooling, slice your persimmons and mozzarella and arrange in a pattern on your plate. Add several fresh basil leaves to each plate.
- Drizzle the salad with the balsamic reduction and sprinkle with the pistachios.
Notes
- Remember that almost all persimmons are sold under-ripe. When you buy your fuyu persimmons, I’d recommend letting them ripen for several days before using in this recipe.
- The balsamic reduction can be made ahead of time and stored in a sealed container in the fridge.
Nutrition
Calories: 444kcal | Carbohydrates: 10g | Protein: 28g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 715mg | Potassium: 243mg | Fiber: 1g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 2.7mg | Calcium: 594mg | Iron: 1.2mg