Salad from persimmon with cottage cheese balls

Salad from persimmon with cottage cheese balls

Mix of lettuce leaves (arugula, iceberg)
1 big persimmon
200 g of cottage cheese or cottage cheese cheese
Mix of dry herbs (basilicas and oregano)
3 tbsps of the crushed walnuts
For sauce:
3 tbsps of cowberry
2 tbsps of wine vinegar
Salt, svezhemoloty white pepper
2 tbsps of oil of walnut
Cottage cheese is mixed together with herbs, we create small balls and we roll them in walnut. To dig salad on small slices. To cut persimmon segments. For sauce to mix cowberry and vinegar, to add salt, pepper, to pour in oil. To lay out lettuce leaves, persimmon, balls, to sauce and mix.
The husband has told that it is masterpiece! Considering that my such food, he does not eat. It is the truth, surprising salad! Today it was absolute hit. All counter in cowberry. No, absolutely any acid, the sweet persimmon counterbalances everything, and these cottage cheese balls! Fragrant at the expense of herbs and with smack of walnut … And very successful addition to everything impacts delicate flavor of arugula, generally, inexpressibly!

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