Recette Camembert and persimmon salad with honey vinaigrette

Camembert and persimmon salad with honey vinaigrette

Renato Carioni, chef of the Cosi restaurant

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.

4 pessoas

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.