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Salad greens with sliced persimmon and prosciutto topped with toasted almonds

Persimmons and Prosciutto Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 people

Equipment

  • 1 pan for roasting almonds
  • 1 serving dish
  • 1 Mixing Bowl

Ingredients
  

  • 1 pack mixed salad greens
  • 1 Spanish persimmon thinly sliced
  • 12-15 slices of prosciutto very thinly sliced
  • 2 tbsp toasted almonds

For the dressing:

  • 1.5 tbsp olive oil
  • 1 tsp raw honey
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • salt to taste

Instructions
 

  • Wash the salad greens and pat them dry.
  • Make the dressing by whisking together the ingredients. Taste and adjust for salt, sweetness or acidity.
  • Heat a small pan to medium. Toast almond for 3-4 minutes until the start turning golden brown.
  • Toss the salad greens with 2/3 of the dressing.
  • Arrange the greens on a serving plate. Top with slices of persimmon and prosciutto, scatter over the almonds and drizzle with the remaining dressing.

Notes

  • The above quantities are good for 4 people as a small starter.
  • Use very thinly sliced prosciutto in this recipe so that its intense taste does not overwhelm.