Name: Spinach, persimmon, goat’s cheese and hazelnut salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 gram bag baby spinach leaves; 2 persimmons, ripe but firm, chopped into chunks; 1/2 cup hazelnuts, lightly toasted and roughly chopped; 100 gram goat’s cheese, crumbled; 1/4 cup olive oil; 1/4 cup lemon juice; 2 teaspoon thyme leaves; 2 teaspoon honey; salt and freshly ground black pepper

Spinach, persimmon, goat’s cheese and hazelnut salad

Sweet persimmon, creamy goat's cheese and crunchy hazelnuts form the perfect alliance in this sophisticated salad recipe. Serve with a glass of crisp white wine at your next dinner party