Salad with Prosciutto, Persimmon and Truffle Cheese

We smashed the famous pair "prosciutto-melon" and picked up another, no less tasty, option for dry-cured ham - persimmon. It turned out fresh, unusual and New Year's.

Ingredients

• 160-200 g thinly sliced ​​prosciutto
• 100 g cheese with truffle
• 4 small, ripe, but not astringent persimmons
• 100 g salad mix
• pomegranate seeds and pumpkin seeds for serving
• 100 g honey
• 75 ml olive oil
• 50 ml wine vinegar
• 50 g granular mustard
• salt, black pepper

Directions

1. For dressing, combine all the ingredients in a jar with a tight-fitting lid. Stir and set aside.
2. Cut the persimmon into neat slices (peeled from the peel if desired), remove the seeds, if any.
3. Cut the truffle cheese into medium pieces of any shape.
4. Place persimmons, neatly rolled prosciutto slices and lettuce on plates. Put cheese on top of them. Drizzle with dressing (whisk vigorously in a jar), garnish with pomegranate and pumpkin seeds. Serve immediately.