Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

4
Easy
15 minutes
Wine/Spirit Pairing
Creation Sauvignon Blanc/Semillon

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Ingredients

Method
  • 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

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.

Luke Dale-Roberts

Recipe by: Luke Dale-Roberts

Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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