Persimmon Salad With Hazelnuts, Prosciutto, Watercress, And Baked Goat Cheese

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Yummy Supper
Nutrition per serving    (USDA % daily values)
CAL
874
FAT
165%
CHOL
2%
SOD
48%

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Ingredients for 4 servings

2 bunches watercress

2 Fuyu persimmons

1/4 pound prosciutto slices

1 cup hazelnuts

4 rounds goat chesse, 1/2 thick

3/4 cup toasted breadcrumbs ( I used Mariposas sandwich bread)

2 tablespoons port balsamic (or any balsamic you like)

8 tablespoons olive oil

1 shallot, minced

salt to taste

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