- 3 pc Persimmons
- 1 pc Fennel Bulb
- 4 pc Radish
- 1 pc Shallot
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Wine Vinegar
- Sea Salt and Pepper to Taste
- 3 Tablespoons Roasted Macadamia Nuts
1. Using a mandolin, slice the persimmon, fennel, radish and shallot. In a small bowl, mix the olive oil and red wine vinegar.
2. Place the persimmon on a chilled plate and top with the fennel and radish. Top with the vinaigrette, followed by the roasted macadamia nuts. Serve the salad chilled.