Ingredients
- 4 plump, ripe persimmons
- 3 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 4 balls buffalo mozzarella
- 1?2 cup walnuts, lightly toasted
- 1?4 cup clarified butter
- 16 small sage leaves
- 1 thick slice of olive bread (see Note)
- 4 pieces lemon rind, finely sliced
Method
Slice the persimmons as you would tomatoes into generous slices, approximately 1cm thick, and arrange on 4 plates. Drizzle over the olive oil and balsamic vinegar, season with sea salt and black pepper and set aside for 20 minutes, for the flavours to infuse.
Tear the mozzarella into marble-sized balls and arrange over the persimmons. Scatter the walnuts over.
Heat the clarified butter in a pan over medium heat. Gently cook the sage leaves until crisp. Drain the leaves on paper towel. Tear up the olive bread into rough crumbs and cook in the butter until golden and crisp. Drain on paper towel. Finish the salads with the crisp sage, olive bread, a few threads of lemon rind on top, and serve while the olive toast crumbs are still warm.
Wine suggestion
Watershed 2008 Shades Sauvignon Blanc Semillon, Margaret River
You can also find other of recipes from Travel & leisure magazine, on http://www.travelandleisure.com.au
