Salads
Salad with persimmon and nuts
15 min4 serv.20 февр. 2026 г.
Description
Cut the white parts of the leek into 5 cm pieces and boil in a saucepan with salted water. Then dress the leeks with a sauce made from a mixture of wine vinegar, lemon juice, walnut oil, mustard, ground walnuts, and cream. First, mix the vinegar and mustard, then slowly drizzle in the oil while whisking. Blend in sour cream, cream, and walnuts. Sprinkle the sauced leeks with parsley and top with thin slices of persimmon.