Persimmon salad with roast chicken and agrodolce onions
|½ cup||Olive oil|
|½ cup||White wine vinegar|
|1 tbsp||Caster sugar|
|1 to taste||Black pepper - ground|
|1 to taste||Salt|
|4 handfuls||Salad greens|
|1||Roast chicken, (cold)|
- Preheat the oven to 180 degC. Peel the onions and place in a baking dish. Add the bay leaves then pour over the olive oil and vinegar. Stir in the sugar and season. Bake for approximately 30 minutes or until the onions are tender. Let cool.
- Arrange the salad leaves. Peel and cut the persimmons into segments. Remove the chicken from the carcass and break into roughly torn pieces.
- Combine with the leaves and onions. Drizzle with the left over onion cooking liquid before serving.