This is the name of the dish we have chosen for you; Winter salad with persimmons and cranberry sauce.
For 4 people
100 g cranberries (fresh or frozen)
4 tablespoons of walnut kernels
3 tbsp olive oil
4 tbsp balsamic vinegar
1 tsp medium hot mustard
150 g baby salad mix
Wash fresh cranberries, drain. Peel the shallots, cut into fine rings. Roast walnuts in a small pan without fat, remove. Heat the oil in the pan. Steam the shallots in it. Crank cranberries briefly. Add vinegar, mustard and 3 tablespoons water, simmer for 2-3 minutes. Season with salt, pepper and sugar. Let cool down.
Read salad, wash, drain well. Clean kakis, wash, cut into thin slices with peel. Serve salad and kakis. Spread cranberry sauce and nuts over it.