Persimmon and watercress salad with gorgonzola and toasted walnuts

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

2 sweet persimmons, cut in half and sliced
1 bunch of watercress
100g of gorgonzola or other mild blue cheese
50g walnuts
6 tbsp walnut oil
3 tbsp apple cider vinegar
Salt and pepper to taste

Method

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.

Notes