- 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
| - 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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