Persimmon Caprese Salad (Edit recipe)

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This is my fall take on a summer favorite, the caprese salad. This Persimmon Caprese swaps tomatoes with in-seasonal persimmons, which slice like an apple when slightly firm. Their sweetness is a great balance for the cheese and the acidic dressing. While you can use any pesto for the Pesto Vinaigrette, I prefer to use my Baby Kale Pesto. You can mix and match this recipe to make it your own:

Use toasted pecans instead of walnuts
Layer the persimmon and mozzarella slices on a bed of baby kale
Drizzle on some pomegranate syrup and sprinkle with fresh pomegranate arils

See recipe on Studio 13 Live

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	349
Fat:	30 g
Carbohydrates:	5 g
Protein:	15 g
Cholesterol:	53 g
Sodium:	226 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 6

Ingredients

3 whole Persimmons, Fuyu variety, sliced
16 oz Fresh Mozzarella, sliced
.5 cup Organic Walnuts, toasted
1 cup Microgreens

Pesto Vinaigrette

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Alternate slices of persimmon and fresh mozzarella in a wreath-shaped pattern on a round, lipped plate. Set aside.
Add pesto, lemon zest, lemon juice, stone-ground mustard, maple syrup, olive oil, salt and pepper to a jar. Secure the lid and shake vigorously for 20 to 30 seconds, until well combined.
Spoon dressing onto the persimmon and mozzarella slices. Top with toasted walnuts and microgreens. Serve.