Print Recipe PERSIMMONS WRAPPED IN PROSCIUTTO HAM WITH FRISEE SALAD SPRINKLED WITH ARGAN OIL Servings Ingredients 2 Persimmons sliced into 10 pieces10 Prosciutto thinly sliced1 Plum tomato10 g Frisee leaves2 tbsp Argan oil extra virgin Servings Ingredients 2 Persimmons sliced into 10 pieces10 Prosciutto thinly sliced1 Plum tomato10 g Frisee leaves2 tbsp Argan oil extra virgin Instructions Wrap the prosciutto ham slices around the sliced persimmons. Sprinkle with Argan oil to taste. Create a bed of Frisee leaves on a plate and sprinkle with Argan to taste. Cut the top part of the tomato and place parsley in the opening. Place the garnished tomato in the center of the plate on top of the Frisee. Arrange the prosciutto wrapped Persimmons pieces on the Frisee leaves. Recipe Notes Takayoshi Kato, French Chef. Executive chef in leading hotels such as: Osaka Grand Hotel and Tokyo Hilton Hotel in Japan; Queen Elizabeth Hotel in Montreal, Canada; Algonquin Hotel, Omni Hotel and Essex Hotel in the USA. Books by Chef Kato: NY Brunch – Japan Economic Newspaper 2007 American French Recipes – New York, Seikatsu Press 2013 Share this Recipe Categories: Recipes Leave a Reply Cancel reply Your email address will not be published. Required fields are marked * Name * Email * Website What's on your mind?