Dried Persimmon Ricotta Nut Salad
Dried persimmon ricotta nut salad arranges chewy sliced gotgam and soft ricotta cheese over arugula and chicory greens, topped with toasted walnuts and pine nuts and dressed with balsamic vinegar and olive oil. Slicing the persimmon into 0.7 cm rounds exposes the dense, sticky interior, creating a textural contrast against the creamy, mild ricotta. Toasting the nuts in a dry pan over low heat for two to three minutes draws their oils to the surface and deepens the nutty fragrance noticeably. When the persimmon is especially sweet, an extra half-teaspoon of balsamic vinegar brings the acid needed to restore balance. Ricotta releases moisture quickly on contact with dressed greens, so it should be added only at the moment of serving.
Adjust Servings
Instructions
- 1
Remove stems from dried persimmons and slice into 0.7 cm rounds.
- 2
Toast walnuts and pine nuts in a dry pan over low heat for 2-3 minutes.
- 3
Wash arugula and chicory in cold water, then dry thoroughly.
- 4
Whisk olive oil, balsamic vinegar, and black pepper into a quick dressing.
- 5
Arrange greens, top with ricotta and persimmon slices, then finish with nuts and dressing.
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