A seasonal twist on the classic caprese salad using fresh fuyu persimmons, goat cheese, fresh basil, and a balsamic glaze. Pairs well with a @SIPtheGoodLife sparkling Pinot Noir.
📚 PRINTABLE 📚
🛒 INGREDIENTS 🛒
1 ½ pounds Fuyu persimmons
8 ounces goat cheese
3 fresh basil leaves, chopped
1 tablespoon Balsamic glaze
🔪 INSTRUCTIONS 🔪
Remove the calyx and quarter the 1 ½ pounds of persimmons. You could also peel them but I prefer the skin on.
With 8 ounces of goat cheese, spread some on one side of each persimmon piece and layer them in a bowl with 3 chopped basil leaves
Chill the salad in the refrigerator for about 30 minutes. Right before serving, drizzle it with 1 tablespoon balsamic glaze.
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– Okay, are you guys excited? We’re gonna make a simple seasonal Caprese. So we’re gonna make this persimmon Caprese salad, repairing this recipe with a Pinot Noir. A SIP Sustainable Pinot Noir. Let’s take a look at that right there. Now this is really important. We’re using Fuyus, which sounds like (beep) you,
But we’re using Fuyu persimmon. It’s really important that you want to use this style. Now you just don’t wanna use a Hachiya ’cause those are the ones that like get really, really astringent until they get kind of gross like a deflated water balloon. This is the kind of style you want
To use for this sort of salad. So we’re gonna take those persimmon, cut off the top, slice ’em up, and then we’re gonna take the quartered persimmon and we’re gonna spread some goat cheese across those quarters, and place them on a plate. I’m kind of doing it messy here. I’m gonna rearrange it.
Don’t worry, it’s gonna look a lot better. But just keep putting that goat cheese across the persimmons and then you’re gonna top it off with some basil, some chopped up basil. So why SIP? SIP wines are sustainable. They’re sustainable and that’s important. You wanna drink green, right?
So the advantage of that is not only is it tasty wine, but SIP really looks at like how those grapes are farmed, how that wine is produced. So SIP wines look at like how the water is used, how the energy is used, how the farm workers are treated.
They have owl boxes in the field to get rid of the rodents. They’re not using gross things. They’re making good wine the good way. So we preparing this with a SIP certified Pinot Noir. After you top it off with that fresh basil, go ahead and drizzle off some balsamic glaze there.
Oh, just beautiful, right? Such a fun, easy seasonal recipe. The thing that I like about Pinot Noir is how flexible it is as a wine. It goes with so many things, right? Like you can have a really bright, fresh seasonal salad like this one, and a tasty glass of SIP wine.
So I’m gonna go ahead and give this baby a try. It looks so good, so tasty, and I’m gonna have some delicious wine to go with it. Tell me what your favorite wines are. What do you like to pair with Pinot Noir? See you guys next time.