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1
Preheat oven to 350 degrees.
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2
On a small rimmed baking sheet, toss torn bread pieces with 3tbps Extra Virgin Olive Oil, salt, and pepper until pieces are thoroughly oiled and seasoned.
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3
Toast bread for 12 minutes or until slightly golden and a bit crunchy.
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4
While bread is toasting, make the pesto. Combine basil, pine nuts, garlic, and salt in food processor and pulse to combine. Add the parmesan, turn processor on, and stream in 1/4 Extra Virgin Olive Oil slowly until pesto comes together to desired consistency (it's okay if it's a bit thick at this point). Store pesto in the fridge while you continue preparing salad.
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5
Add 2tbsp oil into dutch oven or other heavy-bottomed pot or skillet. Tear prosciutto slices and place in cold skillet. Turn heat to medium-low and cook prosciutto for 10-15 minutes until fat is rendered and pieces are crispy, turning occasionally. Transfer to a plate lined with paper towel to drain.
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6
Toss persimmon slices or wedges in 2tbsp olive oil and season with salt and pepper. Place on grill over medium heat and grill 4 minutes each side or until pieces have nice grill marks and have begun to soften slightly
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7
To make pesto vinaigrette: transfer pesto into small bowl and add the juice of the whole lemon. Add remaining 1/4 cup Extra Virgin Olive Oil, 1tbsp honey, and whisk to combine. Thin mixture out with water until it reaches desired vinaigrette consistency
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8
Assemble salad: Place salad greens on a large platter. Scatter croutons, tomato wedges, and persimmon wedges over the greens. Sprinkle prosciutto slices in between the fruit, then drizzle pesto vinaigrette over the top.
