This recipe was featured on Studio 13 Live. Click here to watch the segment.
This is my fall take on a summer favorite – the caprese salad. This Persimmon Caprese swaps tomatoes with in-seasonal persimmons, which slice like an apple when slightly firm. Their sweetness is a great balance for the cheese and the acidic dressing.
While you can use any pesto for the Pesto Vinaigrette, I prefer to use my Baby Kale Pesto. It’s a great fall flavor combination and balances out the sweetness of the fruit.
You can mix and match this recipe to make it your own:
- Use toasted pecans instead of walnuts
- Layer the persimmon and mozzarella slices on a bed of baby kale
- Drizzle on some pomegranate syrup and sprinkle with fresh pomegranate arils
Ingredients
- 3 fuyu persimmons, sliced
- 16 ounces fresh mozzarella, sliced
- 3 tablespoons pesto
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons stone-ground mustard
- 2 teaspoons maple syrup
- 3 tablespoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup toasted walnuts
- 1 cup microgreens
Instructions
Alternate slices of persimmon and fresh mozzarella in a wreath-shaped pattern on a round, lipped plate. Set aside.
Add pesto, lemon zest, lemon juice, stone-ground mustard, maple syrup, olive oil, salt and pepper to a jar. Secure the lid and shake vigorously for 20 to 30 seconds, until well combined.
Spoon dressing onto the persimmon and mozzarella slices. Top with toasted walnuts and microgreens. Serve.
Store extra dressing in an air-tight container in the refrigerator for up to a week.
Notes
Use more firm fuyu persimmons for best results. You also can slice them using a mandoline for even slices.
