Persimmon Salad with Walnuts and Leeks
⏳ Time
10 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Persimmon salad with walnuts and leeks
Ingredients
- Persimmon - 2 pieces
- Parsley - 0.7 oz
- Dijon Mustard - 1 tablespoon
- Champagne Vinegar - 2 spoons
- Walnuts - 3 fl oz
- Sour Cream - 7.1 oz
- Leek - 12 pieces
- Walnuts - 0.7 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cut the white part of the leek stalks into segments about 5–6 cm long and boil them in salted water. Then dress them with a vinaigrette made from white wine vinegar or lemon juice, Dijon mustard, walnut oil, ground walnuts, and cream. First, whisk the mustard with the vinegar, then gradually add the oil in a thin stream while whisking until you achieve a smooth sauce. Mix this sauce with cream or sour cream and ground walnuts. Pour this sauce over the leeks.
Step 2
After that, simply sprinkle the leeks with chopped parsley and top with thinly sliced persimmon.
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