Persimmon, Chicory & Blue Cheese Salad

A side salad prepared under the guidance of Master Chef Jean Torné this weekend. It formed part of the evening meal for Heartspace, a programme run by the Concord Institute. A delicious fusion of colours, flavours and textures working in perfect harmony. Very much in tune with the intention and spirit of the programme – a touch of the exotic and at once familiar.

Before: Fresh Persimmon cut into slices, in preparation for panfrying in a small amount of Ghee.

After: The pan-seared persimmon slices sitting on a bed of sliced Chicory (drizzled with lemon juice) with a sprinkling of Blue Cheese to finish.