Jane’s Kitchen: Persimmon Caprese Salad

Servings: 4 



1 ripe Fuyu persimmon, sliced in crescents 

1 8 ounce package of sliced fresh mozzarella (BelGiosa)

1/2 cup fresh blueberries 

1/2 cup torn fresh basil leaves 


Citrus Honey Dressing: 

1/2 cup fresh orange juice 

2 tablespoons lemon juice 

2 tablespoons white balsamic vinegar (best) or white wine vinegar

1/4 cup extra virgin olive oil 

1 teaspoon Dijon mustard 

1 tablespoon honey 

1 teaspoon fresh orange zest 

1 large pinch kosher salt 

Baguette slices for serving 


Shake all dressing ingredients in a jar. 

Separate the mozzarella slices in a flat covered dish and pour all the dressing over. Refrigerate until ready to serve salad, at least 1 hour or more. 

On a flat platter, assemble the persimmon and mozzarella slices in an alternating pattern. 

Sprinkle the blueberries and basil all over, then drizzle the remaining dressing from the mozzarella marinating dish and serve with baguette slices. 

Light and just sweet enough to serve for dessert as well.