Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey
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- Luke Dale-Roberts
- 4
- 15 minutes
- Creation Sauvignon Blanc/Semillon 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 ripe persimmons or nectarines
- 2 balls smoked mozzarella
- 1/2 cup pine-needle-infused fynbos honey
- 4 T pine nuts, toasted
- 1 T fresh thyme
- Baby salad leaves, for serving
- 1/2 cup extra virgin olive oil
- Maldon sea salt, for serving
Cooking Instructions
Slice the fruit and mozzarella into pieces approximately ½ cm thick. Layer on a platter, alternating the fruit and cheese.
Drizzle over the honey, sprinkle with the pine nuts, thyme and a few salad leaves, then drizzle with olive oil. Finish with a little Maldon sea salt and serve.
Cook's note: Luke made his own pine needle-infused fynbos honey, but you can simply use Woolies' fynbos honey as is - it will be just as delicious.
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