Salad with persimmons and nuts

Cut white pieces of onion into 5 cm long pieces and boil in a saucepan with salted ingredients Ingredients:

• persimmon - 2 pieces
• parsley - 20 Grams
• Dijon mustard - 1 Art. a spoon
• white wine vinegar - 2 Art. spoons
• walnut oil - 100 milliliters
• sour cream - 200 Grams
• Leek - 12 pieces
• salt - - To taste
• Ground pepper - - To taste

Instructions

Cut the white pieces of onions into 5 cm long pieces and boil in a saucepan with salted water, then season the onion with a sauce of a mixture of wine vinegar, lemon juice, walnut oil, mustard, ground walnuts and cream. First of all mix vinegar and mustard, then pour oil in a thin trickle, whisk and mix with sour cream, cream and nuts. Sprinkle the sauce with parsley and add thin slices of persimmons.

Servings: 2