Persimmon and prosciutto salad with walnut dressing

Detailed step-by-step description of how to cook the dish "Persimmon and prosciutto salad with walnut dressing". Try it by all means

Recipe «Persimmon and prosciutto salad with walnut dressing» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 3 sweet persimmons, 12 thin slices prosciutto, halved lenthways, 3 cups small rocket leaves, 1 witlof, leaves separated, 60g walnut halves, coarsely broken , 1 cup shaved parmesan, 1 small garlic clove, crushed, 2 tbsp walnut oil , 2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 1/4 cup thin cream.

Ingredients:

• 3 sweet persimmons 
• 12 thin slices prosciutto, halved lenthways 
• 3 cups small rocket leaves 
• 1 witlof, leaves separated 
• 60g walnut halves, coarsely broken 
• 1 cup shaved parmesan 
• 1 small garlic clove, crushed 
• 2 tbsp walnut oil 
• 2 tbsp olive oil 
• 1 1/2 tbsp balsamic vinegar 
• 1/4 cup thin cream 

Instructions

1. To make the walnut dressing, place the garlic, walnut oil, olive oil and vinegar in the bowl of a food processor and process until well combined. With the motor running, add cream in a thin steady stream, processing until mixture is emulsified and smooth (take care not to over-process or mixture may curdle). Taste and season with salt and pepper.
2. Use a Japanese mandolin or sharp knife to slice persimmons widthways into 2mm-thick slices. Arrange prosciutto, rocket, witlof and walnuts on serving plates. Season with salt and pepper. Scatter with parmesan and drizzle with dressing to serve.