Camembert and persimmon salad with honey vinaigrette

This salad boasts a mix of Brazilian ingredients such as persimmons, and French ones like Camembert, accentuating the perfect combination of flavours with the sweet and sour nature of the fruit and the intensity of the cheese.

  • Serves: 4 pessoas

Ingredients

  • 500 g de Camembert

    Camembert

    The rind is downy and streaky white on the surface; the paste is ivory to bright yellow and can have a creamy layer next to the rind, but generally has a chalky, grainy white center.
    See the cheese
    Camembert and persimmon salad with honey vinaigrette
  • 2 ripe persimmons
  • 4 large handfuls green salad

Method

  • Cut the persimmons in two and take out the seeds. Then cut each half into quarters. Use half a persimmon per person.
  • Cut the cheese into large triangles of equal size.
  • Wash the salad. Ideally it should be washed in cold water and then spun well.
  • Place a handfull of salad on a place and split it into three portions. Opposite every portion, place a triangle of Camembert and a quarter of persimmon.

 

FOR THE VINAIGRETTE

Ingredients

  • 1 tablespoon honey
  • 2 tablespoons white vinegar (preferably apple)
  • 4 tablespoons olive oil
  • salt and pepper

Method

Mix all the ingredients together. Drizzle the vinaigrette over the salad and serve.

Tip:Dress the salad immediately before serving so that it stays fresh.