Author Notes
The rich toasted walnuts in this salad balance perfectly with the sweet persimmons, baby spinach and the strong pepper flavours of the rocket and the blue cheese. It’s a surprisingly filling salad that everyone seems to enjoy.
Credit: Inspired by Persimmons Australia —The home cook
Ingredients
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1/2 cup
walnut pieces
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1 handful
baby spinach
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1
thinly sliced, sweet persimmon
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1 handful
rocket
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1/2 cup
crumbly blue cheese
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2
finely chopped spring onions
Directions
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Toast the walnuts evenly in a heavy, unoiled frypan over a medium heat, stirring them continually for about 5 minutes until they are nicely browned and fragrant.
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Combine all salad ingredients in a large mixing bowl.
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