Boil the quail eggs – they only need 4-5 minutes of boiling. Then fill them with cold water to cool them down.

First and foremost, cut into large chunks cabbage. Kale will play the role of cushion for the rest of the ingredients. Lay the cabbage on a wide plate.

Persimmon wash and remove the stalk, and then cut it into 12 slices. Heat a pan add butter, put into it slices of persimmon and sprinkle with sugar. Fry slices on both sides in high heat, so the surface formed a caramel. Flip the slices should be very careful to keep them intact. Spread caramelized slices of persimmon on top of the cabbage.

Slice thin strips of chicken. Pour into the pan, where roasted persimmon, a little vegetable oil and get the chicken. Salt and pepper the meat and, stirring constantly, fry until Golden brown. When the chicken is ready, put it on the salad. Polite the eggs into quarters and add to the bowl of salad.

In the pan with all the juices remaining after cooking meat of the persimmon and send the mustard and pour in the vinegar. Warm, combine with mayonnaise. The dressing is ready

Pour the resulting Sapucai salad and immediately serve it to the table. Bon appetit!