Kaki salad with bunches of meat and macadamia nuts

Name: Kaki salad with bunches of meat and macadamia nuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 75 g salted macadamia nuts; 3 TABLESPOONS Maple syrup; 100 g Baby leaf salad; 2 Kakis (à approx. 225 g); 100 g Mountain cheese; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 100 g Bündner meat in thin slices

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

75 g salted macadamia nuts
3 TABLESPOONS Maple syrup
100 g Baby leaf salad
2 Kakis (à approx. 225 g)
100 g Mountain cheese
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
100 g Bündner meat in thin slices

Directions

1
Roughly chop the macadamia nuts. Roast in a small hot pan without fat while turning. Add 1 tablespoon of maple syrup, toss briefly and remove from heat. Leave to cool. Sort the salad, wash and drain well.
2
Peel and halve the persimmons and cut into thin slices. Grate cheese finely.
3
Mix vinegar with 2 tablespoons of maple syrup, salt and pepper. Fold in the oil. Mix salad with kaki and Bündner meat, sprinkle with the vinaigrette. Sprinkle with nuts and cheese.