Summary

Ingredients

• 1 oak leaf salad
• 2 persimmons, (Sharon fruits)
• 1 small fennel

For the dressing:

• 1 ripe banana (s)
• 5 tablespoon oil
• 2 tablespoon lemon juice
• 1 teaspoon mustard, medium hot
• 1 teaspoon honey (e.g. acacia honing)
• 0.25 ¼ bunch parsley
• Salt and pepper, black

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Instructions

1. Clean, wash and spin dry the oak leaf lettuce. Peel and dice the Sharon fruits, the fruits should still be firm but not hard. Clean and finely dice the fennel, cut off any greens and chop finely. Mix everything in a bowl. For the dressing, peel the banana, cut into pieces and place in a tall container. The banana must be ripe, but not overripe, i. H. Brown dots are allowed, but do not use a completely brown banana. Pluck the parsley from the stalks and add all the other ingredients. Mix well with the hand blender. If necessary, add honey when seasoning if the banana has not provided enough sweetness. If you like it spicier, you can also use spicy or Dijon mustard. Pour the dressing over the salad, mix well and let the salad steep for a moment. The recipe is sufficient for 2 people as a main course or for 4 as a side dish. When used as a main course, you can add curry-seasoned chicken breast strips, sheep cheese or grilled halloumi to make the salad richer.