Persimmon and serrano salad

Serves : 4

Preparation time: 5 minutes

Cooking time : about 12 minutes

INGREDIENTS

• 4 Persimmon persimmons from Spain
• 1 red onion, thinly sliced
• 30 ml (2 tablespoons) olive oil
• 15 ml (1 tbsp.) honey
• 4 to 8 slices Serrano cured ham
• 250 ml (1 cup) toasted bread croutons
• 1 l (4 cups) arugula Salt and pepper to taste

The vinaigrette

• 90 ml (6 tbsp) olive oil
• 60 ml (4 tbsp) 15% cream
• 1 clove garlic, minced
• 1 pinch smoked paprika
• 60 ml (4 tbsp.) red wine vinegar
• Salt and pepper to taste

PREPARATION

1. In a hot skillet, sauté red onion in oil for 2 to 3 minutes.
2. Add honey, salt and pepper, reduce heat and simmer for 5 minutes. Remove and set aside. Check seasoning.
3. Cut the persimmons into eight segments.
4. In the same hot pan, sear the persimmon pieces for 2 minutes on each side. Season and set aside.
5. In a bowl, combine olive oil, cream, garlic, paprika, vinegar, salt and pepper. Check seasoning.
6. Divide the arugula, stewed onion and persimmons between the plates, followed by the slices of Serrano ham and croutons. Top with creamy vinaigrette.