Recipe courtesy of Persimmons Australia Inc.
Place walnuts onto a baking tray and toast under the grill, turning occasionally. Once walnuts are evenly toasted set aside to cool.
Wash watercress, discard the bottoms of the stokes and place in a colander to drain. Wash and slice the persimmons, cut each half into four to six slices. Place watercress into a salad bowl, top with persimmons, crumbled gorgonzola and toasted walnuts. Drizzle with oil and vinegar, then season with salt and pepper.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 5 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Entree, Salad, Side Dish | |
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