Cook: None

Serves: 4

With their bright orange and juicy flesh, sharon fruit (aka persimmon) are a colourful addition to a salad bowl – their sweetness contrasting nicely with the salty blue cheese. If you cannot find oak leaf lettuce you can use ruby gem, butter lettuce or baby spinach leaves

Method:

Separate the oak leaf into leaves, roughly tear them, rinse well and spin or pat dry.
Make the dressing: place the olive oil and vinegar in a jar. Top with a lid and shake well to combine. Season with salt and freshly ground pepper.
When you are ready to serve the salad, in a salad bowl, gently mix the oak leaf lettuce with the salad dressing, coating the leaves well.
Add the sharon fruit, blue cheese, walnuts and chives and mix in.
Serve immediately.

Recipe adapted from The Kew Gardens Salad Book (Kew Publishing)

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Ingredients

Name: Sharon fruit, oak leaf lettuce and blue cheese salad
Prep time: 10 min
Yield: 4
Ingredients: ½ head of oak leaf lettuce or a ruby gem lettuce; 2 ripe sharon fruit, stalks trimmed, cut into chunks; 150g vegetarian blue cheese, such as St Agur, broken into chunks; 2 tbsp walnut pieces; 2 tbsp finely chopped chives For the dressing:; 4 tbsp extra virgin olive oil; 1 ½ tbsp sherry vinegar; salt and freshly ground pepper

½ head of oak leaf lettuce or a ruby gem lettuce
2 ripe sharon fruit, stalks trimmed, cut into chunks
150g vegetarian blue cheese, such as St Agur, broken into chunks
2 tbsp walnut pieces
2 tbsp finely chopped chives

For the dressing:
4 tbsp extra virgin olive oil
1 ½ tbsp sherry vinegar
salt and freshly ground pepper