Persimmon with Prosciutto Served with a Mustard Hazelnut Vinaigrette

For the persimmon with prosciutto, peel the persimmon and cut the fruit into thin slices. Arrange the persimmon slices with the prosciutto and green salad on the plates.

Garnish with a teaspoon of ricotta, some chervil and a blue grape or olive.

Make the vinaigrette and pour it carefully over the salad.

Preparation Tip:

Serve the persimmon with prosciutto with a chilled white wine and crusty fresh bread.

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