persimmon crudo with castelvetrano olives, pickled mustard seeds & chili crisp  



castelvetrano olives

pickled mustard seeds

chili crisp

extra virgin olive oil

sherry vinegar

flaky salt


simply slice the persimmon thinly and dress with some castelvetrano, pickled mustard seeds (i pickled mine with some celery vinegar, but store bought works great), chilli crisp, vin, extra virgin olive oil and flaky salt. serve with some crusty baguette if you would like.