Sharon Fruit and Hazelnut Salad

    10 min

    This is a great way of incorporating fruit into a savoury salad. Sharon fruit is tossed with toasted hazelnuts and salad leaves. Enjoy as a starter or side dish.

    3 people made this

    Serves: 4 

    • 30g unpeeled hazelnuts, roughly chopped
    • 3 sharon fruit
    • 3 handfuls mixed salad leaves
    • 2 tablespoons hazelnut oil
    • 4 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1-2 tablespoons sherry vinegar
    • 1 teaspoon Dijon mustard
    • freshly ground black pepper

    Prep:10min  ›  Ready in:10min 

    1. Lightly toast hazelnuts in a dry frying pan. Be careful they don't burn. Remove from pan and allow to cool.
    2. Cut persimmon in half and cut into thin strips. Tear salad leaves into bite-sized pieces. Mix with the hazelnuts and the salad.
    3. Mix hazelnut and olive oil with salt. Add vinegar and mustard and mix well. Add salt and pepper. Drizzle over the salad, mix and serve immediately.

    Hazelnut oil

    Can be purchased in speciality shops or online. If unavailable any nutty oil, such as walnut oil.

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