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- 3 Fuyu persimmons
- 1 large Honeycrisp apple
- 1 large bunch of watercress, thin stems and leaves only
- 4 tablespoons almond oil
- 2 tablespoons white balsamic vinegar
- 1 vanilla bean
- 2 ounces Parmesan, shaved into one-inch wide stripes
- Freshly ground black pepper
- Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bowl, mix the oil, vanilla seeds and vinegar. Whisk until well blended and creamy. Let the vinaigrette rest for about an hour.
- Cut the persimmons into halves and seed if necessary. Cut each half into half-inch cubes (approximately 8 cubes per persimmon). Cut the apple into half-inch cubes. (You want to make sure that apple and persimmon cubes are the same size.)
- In a large bowl, gently toss the watercress, persimmon, apple and vinaigrette. Arrange on individual plates, sprinkle with pepper and top generously with Parmesan shavings. Serve immediately
- This recipe was entered in the contest for Your Best Persimmons
- This recipe was entered in the contest for Your Best Recipe with Vanilla