Winter Persimmon Salad Apple with Walnuts and Pecorino
Winter brings with it cold temperatures, cold, flu, but also vegetables and vegetables, wonders of the garden that despite the cold remain productive and allow you to prepare delicious salads to be enriched with fresh fruit such as persimmons, pomegranates, apples, pears, as well as dried fruit and legumes. Although we look for "comforting dishes" and feel the desire for rich, full-bodied and caloric foods, it is always good to orient our choices towards light dishes, with healthy and genuine seasonal products. Today's proposal is a pleasant, particular and very colorful idea that exploits the beneficial properties of apple persimmons, which with their pleasant sugary note and their crunchy pulp go perfectly with a pecorino flavored by the encounter between milk and candied orange. To give the whole a pleasant "crunch" note. Now let's see what we need to make our Winter Salad of Persimmon Apple with Walnuts and Pecorino.
Ingredients
4 persimmon apple150 grams of spinach100 grams of Pecorino 2 tablespoons of walnuts2 tablespoons mustardsaltextra virgin olive oilcroutons to taste
Steps
Wash and peel the persimmons, then cut them into slices that are not too thin. Grill the persimmon on a very hot griddle for three minutes on each side. Next, wash the spinach and dry it by gently patting it dry with absorbent kitchen paper. Arrange them on a serving plate, add the slices of persimmon, the Pecorino with Candied Orange Peel and distribute the coarsely chopped walnut kernels. To complete the dish, prepare an emulsion with mustard, salt and oil; Season the salad and serve everything with croutons to taste. Our Winter Persimmon Salad Apple with Walnuts and Pecorino is ready to be served.
Winter brings with it cold temperatures, cold, flu, but also vegetables and vegetables, wonders of the garden that despite the cold remain productive and allow you to prepare delicious salads to be enriched with fresh fruit such as persimmons, pomegranates, apples, pears, as well as dried fruit and legumes. Although we look for "comforting dishes" and feel the desire for rich, full-bodied and caloric foods, it is always good to orient our choices towards light dishes, with healthy and genuine seasonal products. Today's proposal is a pleasant, particular and very colorful idea that exploits the beneficial properties of apple persimmons, which with their pleasant sugary note and their crunchy pulp go perfectly with a pecorino flavored by the encounter between milk and candied orange. To give the whole a pleasant "crunch" note. Now let's see what we need to make our Winter Salad of Persimmon Apple with Walnuts and Pecorino.
Ingredients
4 persimmon apple
150 grams of spinach
100 grams of Pecorino
2 tablespoons of walnuts
2 tablespoons mustard
salt
extra virgin olive oil
croutons to taste
Steps
Wash and peel the persimmons, then cut them into slices that are not too thin. Grill the persimmon on a very hot griddle for three minutes on each side. Next, wash the spinach and dry it by gently patting it dry with absorbent kitchen paper. Arrange them on a serving plate, add the slices of persimmon, the Pecorino with Candied Orange Peel and distribute the coarsely chopped walnut kernels. To complete the dish, prepare an emulsion with mustard, salt and oil; Season the salad and serve everything with croutons to taste. Our Winter Persimmon Salad Apple with Walnuts and Pecorino is ready to be served.
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