Avocado Salad with Persimmon

Ingredients for four : 2 ripe avocados, 1 fennel, 2 persimmons, the juice of one lemon, 3 tablespoons of olive oil, a few drops of balsamic vinegar, fresh coriander, salt and pepper.

Preparation :

Cut the avocados in half and remove the stone and the skin.
Cut them into thin slices length-wise and arrange them on a plate, sprinkling a little lemon juice over them to prevent them from going black.

Dice the fennel.

Peel the persimmons and cut them into thin slices.

Make some vinaigrette with the olive oil, the balsamic vinegar, the salt, the pepper and the rest of the lemon juice.

Arrange the slices of avocado, the fennel and the slices of persimmon on each plate.

Season with the vinaigrette and sprinkle the finely chopped coriander on top.

Serve preferably with a Provence rosé.