Winter salad with kaki and cranberry sauce

Name: Winter salad with kaki and cranberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Cranberries (fresh or frozen); 2 Shallots; 4 TABLESPOONS Walnut kernels; 3 TABLESPOONS Olive oil; 4 TABLESPOONS Balsamic vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Baby salad mix; 2 Kakis

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Relaxed cooking: Roast nuts, snip kakis, simmer sauce when there's time. Arrange everything with salad just before serving

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Cranberries (fresh or frozen)
2 Shallots
4 TABLESPOONS Walnut kernels
3 TABLESPOONS Olive oil
4 TABLESPOONS Balsamic vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Baby salad mix
2 Kakis

Directions

1
Wash the fresh cranberries and let them drain. Peel shallots and cut into fine rings. Roast walnuts in a small pan without fat, remove. Heat the oil in the pan. Sauté the shallots in it.
2
Steam the cranberries briefly. Add vinegar, mustard and 3 tbsp. water, simmer for 2-3 minutes. Season to taste with salt, pepper and sugar. Leave to cool.
3
Sort the salad, wash and drain well. Clean and wash the persimmons, cut them with the skin into thin slices. Arrange salad and persimmons. Spread cranberry sauce and nuts on top.