Persimmons with Mozzarella, Prosciutto, and Maple Vinaigrette
Author
“Whenever I spot ripe persimmons at the market—honey sweet and plump, so soft that their golden skin can barely hold its juices—I have to buy a bunch of them. They’re one of those fruits that offer a sensory experience of pure bliss, but only when they’re perfectly ripe, and that’s often limited to a day or two. As with avocados, mangos, and kiwis, it can be challenging to find the perfect moment to cut open a persimmon. They can be glorious and memorable, but there’s always the potential for disappointment. Still, when the time is right, I only need a spoon to scoop out their syrupy sweetness.
For salads, I like to tear persimmons into luscious chunks, and for one of the most sensual salads I know, I pair it with creamy bites of mozzarella di bufala and the thinnest slices of prosciutto di Parma. Finished with basil and a maple syrup vinaigrette, it’s heavenly. Needless to say, this decadent salad is practically made for a romantic dinner for two.”
Reprinted with permission from Eat in my Kitchen: to Cook, to Bake, to Eat, and to Treat by Meike Peters, copyright © 2016. Published by Prestel. Photography: Meike Peters
Ingredients
Maple Vinaigrette:
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1/2 teaspoon maple syrup
Fine sea salt
Ground pepper
Salad:
2 very ripe and soft persimmons, peeled and torn into chunks
4 1/2 ounces mozzarella di bufala, drained and torn into bite-sized chunks (double the amount for 4 servings)
8 very thin slices prosciutto di Parma or prosciutto di San Daniele
1 small handful fresh basil leaves
A few black peppercorns, crushed with a mortar and pestle (optional)
Method
Make the vinaigrette: whisk together the olive oil, vinegar, and maple syrup. Season to taste with salt and pepper.
Arrange the persimmons, mozzarella, and prosciutto on a large platter or individual plates. Drizzle with the dressing, sprinkle with the basil and crushed peppercorns, and serve immediately.
Yield
2 to 4 servings
