Persimmon and Frisée Salad with Goat Cheese

Are you looking for a quick salad that is fresh, delicious and full of flavour? Then this frisée salad with persimmon and goat cheese is just right for you. This salad not only tastes great, it also looks pretty. Frisée lettuce can be stacked attractively on a plate thanks to its curly, frizzy texture. The tangy, earthy flavour of goat cheese provides a delightful contrast to the sweet and crunchy texture of ripe persimmons while the apple cider vinegar dressing emphasises the fruity sweetness. I prefer the goat cheese as it is, but you can try brushing the goat cheese rounds with 1-2 teaspoons of honey and roast at 200C/400F for 8-10 minutes.


1 log / 150 g Soignon soft goat cheese, cut into 8 rounds 4 tbsp Pine nuts, toasted 2 Persimmons, peeled and sliced 1 head Frisée lettuce 1 Small red onion, peeled and diced Fresh dill, chopped	3 tbsp Apple cider vinegar 1 tbsp Honey Sea salt 1 tsp Mixed peppercorns, crushed 4 tbsp Olive oil

Cut goat cheese log into 8 even rounds. Dry toast the pine nuts in a small non-stick pan until golden brown. Set aside.
Wash and dry the persimmons, peel, then slice and cut the slices in half as desired. Wash and clean the frisée lettuce, spin dry thoroughly and tear into bite-sized pieces. Peel and dice the red onion.
Mix the apple cider vinegar with honey, salt and crushed mixed pepper, then thoroughly whisk in the olive oil.
Toss the frisée lettuce, persimmons and red onion with some of the dressing. Arrange the salad on a platter or divide between plates. Top with goat cheese rounds and sprinkle the toasted pine nuts over. Enjoy with the crusty bread.