AN AUTUMN AND WINTER SALAD – PERSIMMONS, FENNEL AND PARMA HAM

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Persimmons are in season right now in Australia.  This Japanese fruit is the hero of this recipe.

INGREDIENTS

4 Fuyu persimmons, peeled and thinly sliced with a mandoline

2 bulbs of fennel, trimmed and thinly sliced with a mandoline

8 slices of Parma Ham

1 tablespoon of flat parsley, finely chopped

INGREDIENTS FOR THE VINAIGRETTE

2 tablespoons of extra virgin olive oil

2 tablespoons of orange juice (or tangerine juice)

1/2 tablespoon Dijon mustard

1/2 teaspoon wholegrain mustard (moutarde a l’ancienne)

salt and pepper to taste

METHOD

1-  In a small bowl put the olive oil, orange juice, the mustards and salt and pepper, mix well with a whisk and put aside.

2- In a large bowl toss together the persimmons, fennel and chopped parsley.

2- Divide the persimmons and fennel mixture into 4 serving dishes, trying to keep them centered.

3- Top with 2 slices of Parma ham (rolled like a rose) and drizzle with the vinaigrette.

4-  Garnish with flat parsley and serve.

TIPS

– Have all the ingredients ready and put the salad together just before serving.  If the salad is done in advance the persimmons tend to go slimy and lose their texture.

– If you find that the dressing is too salty just add more orange juice.

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