PERSIMMONS WRAPPED IN PROSCIUTTO HAM WITH FRISEE SALAD SPRINKLED WITH ARGAN OIL

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PERSIMMONS WRAPPED IN PROSCIUTTO HAM WITH FRISEE SALAD SPRINKLED WITH ARGAN OIL
PERSIMMONS WRAPPED IN PROSCIUTTO HAM WITH FRISEE SALAD SPRINKLED WITH ARGAN OIL
Servings
Ingredients
Servings
Ingredients
PERSIMMONS WRAPPED IN PROSCIUTTO HAM WITH FRISEE SALAD SPRINKLED WITH ARGAN OIL
Instructions
  1. Wrap the prosciutto ham slices around the sliced persimmons. Sprinkle with Argan oil to taste.
  2. Create a bed of Frisee leaves on a plate and sprinkle with Argan to taste.
  3. Cut the top part of the tomato and place parsley in the opening.
  4. Place the garnished tomato in the center of the plate on top of the Frisee.
  5. Arrange the prosciutto wrapped Persimmons pieces on the Frisee leaves.
Recipe Notes

Chef KatoTakayoshi 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

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