Erin's Persimmon Caprese Salad

Erin? How should I start? We've been friends since elementary school and we're now roomies.

She's witty and sassy and most importantly has a true appreciation for healthy, local, organic food.  Erin is sure to know how the cow in her bun was raised or if the cheese on her cracker came from a happy goat.  When it comes to big farms, little farms, corporate and family farms Erin knows it all.  If you are willing to listen, she's sure to make any meat eater think twice before ordering a BigMac. The Truth.

While taking our stroll through San Francisco's beautiful farmer's market and seeing all the wonderful produce it was hard to decide on just one dish to make.  Erin spotted the persimmons and knew she could whip up something creative with them.

Erin decided to put a twist on the tradition caprese salad (Italian salad of tomatoes and buffalo mozzarella) and added persimmons!

While at the market Erin stopped at Cowgirl Creamery, a store specializing in organic and local cheese, to grab the freshest mozzarella they had.

The sweet flavor of the fruit really mixes well with the tomatoes, 

mozzarella and balsamic vinagar- well done ErBear!

Yields 6 servings

Ingredients

3 persimmons

2 beefsteak tomatoes- I hate the name :)

1 Ball of fresh mozzarella (buffalo if you can find it)

A handful of chopped fresh basil.

3 T olive oil

2 T Balsamic vinegar

2 cups of arugula 

Slice the persimmons and tomatoes- discarding any extra watery seeds you'd like.

slice the mozzarella.

Toss well with the chopped basil, sea salt and fresh pepper.

Line a serving dish with the arugula.

Spoon the persimmons onto the arugula and drizzle with good quality olive oil and balsamic vinegar.

emem good...