Persimon® kaki tapa with Oyster leaves


  • 1 Persimon® kaki
  • 6 oyster leaves (Mertensia maritima)
  • Salt and pepper
  • Olive oil, Arbequina variety (sweet)
  • Spring onion
  • Reducción de vinagre de Jerez


Peel the kaki and cut into fairly thick slices, and place an oyster leaf on each slice.

Season with the spring onion, salt and pepper, and sprinkle olive oil of the Arbequina variety on top, with a few drops of the Sherry vinegar reduction.