Persimmon & Radish Carpaccio with Nasturtium

Persimmon & radish carpaccio with nasturtium

by Bell Market Chef Alicia

MARKET Ingredients: 

• Persimmon @LightseyFarms)

• Radish (@BouldinFoodForest)

• Nasturtium (@JoesMicrogreens)

Other Ingredients (for Vinaigrette):

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 2 Tbl lemon

• 1 Tbl honey

• Salt and pepper

Directions:

1. Whisk vinaigrette ingredients together until emulsified.

2. Slice persimmon and radish into thin rounds and toss with vinaigrette.

3. Lay dressed persimmon and radish flat on serving plate and garnish with nasturtium.

Chef’s note: Would also be excellent with the addition of goat cheese sprinkled on top!