Fuyu Persimmon and Cured Ham Salad

Jay Foster, chef and owner, farmerbrown

Serves 4-6

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INGREDIENTS:

3 Fuyu persimmons, peeled and cut into chunks
1/2 pound ham, cut into small batons
1 small bunch mint, leaves pulled off the stem
4-5 ounces goat cheese
1 teaspoon cayenne
1 cup salt

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PREPARATION:

1. In a large bowl toss together the persimmon, ham, and mint. Crumble in the goat cheese.

2. Combine the cayenne and salt in a mortar and bash with the pestle until in turns pink.

3. Keep in bowl or arrange on a platter. Sprinkle the individual serving plates with the salt to control how much each person gets according to their preference.