Persimmon Caprese Salad
Sliced persimmons are layered with fresh mozzarella for this Persimmon Caprese Salad. Toasted walnuts, microgreens, and a kale pesto vinaigrette complete this fall version of a traditional caprese salad.
Servings: 6
Ingredients
- 3 fuyu persimmons sliced
- 16 ounces fresh mozzarella sliced
- 3 tablespoons kale pesto or other 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.
- Make the vinaigrette. 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.
Notes
- Use more firm fuyu persimmons for best results. You also can slice them using a mandoline for even slices.
- Store extra dressing in an air-tight container in the refrigerator for up to a week.