Fuyu Persimmon and Cured Ham Salad | CUESA

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Returns March 17, 2022

Fuyu Persimmon and Cured Ham Salad

Source:

Jay Foster, chef and owner, FarmerBrown.

Serves 4-6

INGREDIENTS

3 Fuyu persimmons, peeled and cut into chunks
½ pound ham, cut into small batons
1 small bunch mint, leaves pulled off the stem
4-5 ounces goat cheese
1 teaspoon cayenne
1 cup salt

PREPARATION

  1. In a large bowl toss together the persimmon, ham, and mint. Crumble in the goat cheese.

  2. Combine the cayenne and salt in a mortar and bash with the pestle until in turns pink.
  3. Keep in bowl or arrange on a platter. Sprinkle the individual serving plates with the salt to control how much each person gets according to their preference.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »