Persimmon and Cheese Salad
|Japanese persimmons/Large persimmons||2|
|Cream cheese||3 Ounce|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
1. Wash the persimmons, cut in 6 or 8 sections, beginning at tip and cutting to the stem end. Spread out the sections, sunburst fashion, on lettuce or watercress covered plates.
2. Soften the cheese with the lemon juice and work in the lemon peel. Spoon the cheese into the center of the persimmons.