Fuyu Persimmon, Kiwifruit
and Prosciutto Salad
3 medium-sized Regatta
2 large Regatta Tropicals
3 cups small arugula leaves
1 Belgian endive,
12 thin slices prosciutto,
3/4 cup walnut halves,
1 cup shaved
Salt and pepper
2 tablespoons walnut oil
2 tablespoons extra-virgin
1 1/2 tablespoons
1 small garlic clove,
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
1 5-ounce bag baby
3/4 cup crumbled
2 cups cubed Dulcinea
1/4 cup extra-virgin
1/3 cup white balsamic
Sea salt and freshly
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.