This Persimmon Blue Cheese Walnut salad is a great mix of crunchy juicy elements and creamy blue cheese. It’s really easy, and when Persimmons are in season it is an unusual salad cheese lovers will rave about.
Have you ever wondered what to do with those beautiful orange coloured fruits that appear in fruit shops between about February and May. At a time when the summer fruit starts to thin out these gorgeous orange orbs appear. Don’t get me wrong I love pears apples and citrus fruits but I love these Persimmons more.
They can be used in lots of ways mixed through salads, with cheese or with spicy foods in a salsa. They are just totally awesome because they don’t discolour when sliced in fact they are the fruit worlds best kept secret.
Now be careful because there are two kinds of textures of persimmons. There is the one that is soft and pudding like and perhaps the one that has given you the shudders- me too. Story here.
Then there are the ones I am now talking about. Firm and crisp and kind of sweet. They really go with so many things…but I also love them chopped up with my yoghurt and muesli in the morning
Persimmons on toast with smashed avocado.
Blue Cheese, Walnut and Persimmon salad
- 200 gm blue cheese. crumbly , I used Stilton
- 4 slices sour dough bread cut into cubes
- 60 ml olive oil 1/4 cup
- 1 whole persimmon chopped
- 100 gm walnuts
- 2 sprigs Baby basil sorrel or baby rocket leaves
- 5 gm salt and pepper
- 2 Tablespoons balsamic aged or sweet
- Oven temperature 180 C or 350 F
- Cut and toss the bread cubes in some olive oil and salt and pepper and bake till golden.
- Cool. Then crumble the blue cheese.
- Toss all of the ingredients together just before eating. Dress with a little olive oil and balsamic