Culinary Studio Karinary Art 2020.Sep.
Ingredients
| Japanese pear | 1/4 piece ... Slice and soak in salted water for about 1 minute. Pat dry. |
| Persimmon | 1/4 piece ... Slice into wedges. |
| Baby leaf mix | 1 pack |
| Arugula | As needed |
| Prosciutto | 50g |
| Walnuts (roasted) | As needed ... Coarsely crushed. |
| Olive oil | 1 tbsp |
Balsamico Sauce
| Balsamic vinegar | 1 tbsp |
| Honey | 1/3 tsp |
| Whole grain mustard | 1/3 tsp |
| Salt | A pinch |
Instructions
- In a bowl, combine the pear and persimmon. Drizzle with olive oil and season with salt and pepper.
- Lightly toss the baby leaf mix and arugula, then plate them.
- Add the prosciutto and walnuts as garnishes, then drizzle with the balsamico sauce.