• 2 persimons, sweet but hard

  • 1 medium fennel bulbs w fronds attached

  • ¼ bunch fresh mint

  • 2 buffalo mozzarella

  • 30 ml evoo

  • zest and juice of 1 lemon

  • 1 teaspoon honey

  • 1 teaspoon dijon mustard


  • 1.

    Slice persimons and fennel. Arrange on a plate.

  • 2.

    Tear buffalo mozarella and arrange with persimons and fennel.

  • 3.

    Slice mint and sprinkle over the top.

  • 4.

    Combine the remaining ingredients in a small bowl to make dressing and drizzle over the salad.

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Posted by Rosanna7Report
OH oops not good for christmas! Husband informs me that persimmons are in season now!
Funny, while in Italy my aunty has a persimmon tree, The tree had fruit and it was SUMMER,
so I dont know!
Posted by Rosanna7Report
I think this recipe is fresh and yummy.
A great dish for christmas this year!