Name: Persimmon and watercress salad with gorgonzola and toasted walnuts
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

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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

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

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

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