Charcuterie / Entrées

Persimmons with Mozzarella, Jambon Sec, and Maple Vinaigrette

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​2 to 4 Servings


8 thin slices Sliced Jambon Sec

Maple Vinaigrette:

2 tbsp. Olive oil 

1 tsp. white Balsamic vinegar 

1/2 tsp. maple Syrup

Fine sea salt and ground pepper


2 very Ripe and soft Persimmons, peeled and torn into chunks

8 1/2 oz. Mozzarella Di Bufala, drained and torn into bite-sized chunks

1 small handful fresh Basil leaves


​Make the vinaigrette: whisk together the olive oil, vinegar, and maple syrup. Season to taste with salt and pepper

Arrange the persimmons, mozzarella, and sliced Jambon Sec on a large platter or individual plates. Drizzle with the dressing, sprinkle with the basil and crushed peppercorns, and serve immediately

Credit: Meike Peters