A Jerry James Stone Recipe
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Ingredients
- 1 ½ pounds Fuyu persimmons
- 8 ounces goat cheese
- 3 fresh basil leaves, chopped
- 1 tablespoon Balsamic glaze
Instructions
- Remove the calyx and quarter the 1 ½ pounds of persimmons. You could also peel them but I prefer the skin on.
- With 8 ounces of goat cheese, spread some on one side of each persimmon piece and layer them in a bowl with 3 chopped basil leaves
- Chill the salad in the refrigerator for about 30 minutes. Right before serving, drizzle it with 1 tablespoon balsamic glaze.
