Persimon® kaki carpaccio
- 2 Persimon® kakis cut into carpaccio slices
- 50 g arugula (rocket)
- 50 g grated hazelnut
- The peel of a grated green lemon
- Spanish olive oil, Arbequina variety
Place the Persimon® kaki slices for the carpaccio on a plate, and add the arugula leaves.
Sprinkle with grated green lemon and replace the usual cheese with grated hazelnut.
Salt and pepper to taste and top with a trickle of Spanish olive oil of the Arbequina variety.