Ingredients

• 2 persimmons
• 200 grams endive, radicchio or rocket salad leaf
• 1 cup parmesan shavings
• ½ cup toasted almonds
• olive oil and balsamic vinegar for serving
• sea salt and cracked black pepper for serving

Method

1. Remove stalk, peel and slice persimmons into thin pieces.
2. Divide the salad leaf and persimmon between 4 plates.
3. Top with parmesan shavings, toasted almonds and drizzle with olive oil and balsamic vinegar. Season with salt and pepper to serve.

Note: This salad makes a great accompaniment to any grilled or barbequed meats. Can be served as a light meal or entree. Add some cooked prawns for a simple variation.