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