Fuyu Persimmon, Kiwifruit
and Prosciutto Salad
Regatta Tropicals
3 medium-sized Regatta
Tropicals Fuyu
persimmons
2 large Regatta Tropicals
kiwifruit (peeled
or unpeeled)
3 cups small arugula leaves
1 Belgian endive,
leaves separated
12 thin slices prosciutto,
halved lengthwise
3/4 cup walnut halves,
coarsely broken
1 cup shaved
Parmesan cheese
Salt and pepper
WALNUT DRESSING
2 tablespoons walnut oil
2 tablespoons extra-virgin
olive oil
1 1/2 tablespoons
balsamic vinegar
1 small garlic clove,
crushed
1/4 cup light cream
To prepare the dressing, place walnut oil, olive oil,
vinegar and garlic in a food processor/blender/mixer
and process until well blended. With the motor running, add cream in a steady stream until the mixture
emulsifies and is smooth. Be careful not to overmix,
as the dressing may curdle.
Using a very sharp knife, cut persimmons and kiwifruit in horizontal slices; 1/16 inch works best for presentation purposes, exposing the starlike pattern of
the persimmon and the vibrant color of the kiwifruit.
Arrange arugula, endive, prosciutto and walnuts in
the center of the plates. Place persimmon and kiwifruit slices randomly throughout the salad.
Top with Parmesan and drizzle with dressing just
before serving. Season to taste with salt and pepper.
Makes 6 servings.
Mediterranean Watermelon Salad
Dulcinea
1 5-ounce bag baby
romaine lettuce
3/4 cup crumbled
goat cheese
2 cups cubed Dulcinea
PureHeart seedless
watermelon
1/4 cup extra-virgin
olive oil
1/3 cup white balsamic
vinegar
Sea salt and freshly
ground pepper
3/4 cup walnut pieces
Toss lettuce, cheese and watermelon in a serving bowl.
Whisk oil and vinegar in a small bowl until well blended.
Season to taste with salt and pepper.
Toss salad with dressing.
Top salad with walnuts and serve. Makes 6 servings.
