PERSIMMON SALAD WITH ROAST CHICKEN AND AGRODOCE
Serves 4
• 12 pickling onions
• 2 bay leaves
• ½ cup olive oil
• ½ cup white wine vinegar
• 1 Tbs caster sugar
• Freshly ground black pepper
• Salt
• 4 handfuls of salad greens
• 3 persimmons
• 1 cold roast chicken
1 Preheat the oven to 180C. Peel the onions and place in a baking dish. Add the bay leaves
2 Arrange the salad leaves. Peel and cut the persimmons into segments. Remove the chicken from the carcass and break into roughly torn pieces.
3 Combine with the leaves and onions. Drizzle with the left over onion cooking liquid before serving.
