The sweet persimmons in this salad balance perfectly with the rich toasted walnuts, the strong pepper flavours of the rocket and the blue cheese. It’s a surprisingly filling salad that everyone seems to enjoy.
Persimmon, rocket, blue cheese and walnut salad
- 1/2 cup of walnut pieces
- a handful of rocket
- 150g blue cheese
- 2 finely chopped spring onions
- a sweet, thinly sliced persimmon
- Toast the walnuts evenly in a heavy, unoiled frypan over a medium heat, stirring them continually for about 5 minutes or until they are nicely browned and fragrant. Keep an eye on them because they can burn if you look away.
- Combine all salad ingredients in a large mixing bowl.
The original recipe candied the walnuts before adding them, which involved quite a lot of sugar. We’re trying to avoid sugar except for desserts. You also don’t have to use blue cheese: you could use another soft cheese such as brie or Camembert, but why? How many excuses do you get for blue cheese in a healthy salad?
You could add a dressing of olive oil and balsamic vinegar, but it really doesn’t need it. There’s enough flavour in this salad without any need for dressing.
Source: Adapted from Persimmons Australia Inc.