Persimmon prosciutto salad

Indulge in the perfect balance of sweet persimmons and savory prosciutto in this delightful salad. A symphony of flavors awaits in every bite.

Ingredients:

• 170g thinly sliced prosciutto, cut into ribbons
• 4 bunches watercress, thick stems trimmed
• 3 fuyu persimmons, pitted and sliced
• 1/2 cup pomegranate seeds
• 1/2 cup roasted pepitas
• 1/2 cup extra-virgin olive oil
• 1/2 cup pure pomegranate juice
• 1/2 cup white wine vinegar
• 2 teaspoon light-colored raw honey
• 1 teaspoon dijon mustard
• fine sea salt
• freshly ground black pepper

Instructions:

1. Mix all the ingredients in a salad bowl and gently mix together.
2. Blend the olive oil, pomegranate juice, vinegar, honey, and mustard. Season with salt and pepper. Pour ½ cup of the dressing over the salad bowl and mix gently. Serve right away with the remaining dressing served separately.

Summary:

• Calories: 1979 kcal
• Fat: 153 g
• Protein: 77 g
• Carbs: 86 g
• Potassium: 3421 mg
• Magnesium: 480 mg