For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one--I'm a little late. But that is okay, this roasted persimmon salad is worth waiting for!
Recipe: Roasted Persimmon & Brie Salad
- 2 fuyu persimmons
- 1 ounce brie, preferably triple cream
- 1 serving of mixed greens
- 1/8 cup pine nuts
- Extra virgin olive oil
- Sea salt and pepper, to taste
1. Trim, quarter and remove the seeds from the persimmons.