Fuyu Persimmon & Endive Salad
If you’ve never had a persimmon before – you’re in for a treat! They are the perfect way to jazz up a fall salad. Paired with Chef Nic’s golden balsamic dressing, this salad will explode with flavor upon first bite. Pair with PEJU Sauvignon Blanc and the meal is complete.
Ingredients
Salad
8 firm Fuyu persimmons, peeled and sliced thinly
1 head of Treviso (cut into bite size pieces and soaked in cold water for an hour to get remove bitterness
8 Belgium white endives, cut into bite size pieces
2 bunches of arugula
1/4 cup of golden balsamic vinaigrette
Salt and pepper to taste
Golden Balsamic Vinaigrette
½ cup golden raisins
1 cup golden balsamic vinegar
1 tsp anise seeds
1 tsp Dijon mustard
1 tsp salt
1 tsp white pepper ground
1 tbsp sugar
2 cups olive oil
Garnish
seeds from one pomegranate
½ cup fried or toasted pumpkin seeds
A small pinch of cayenne
3 oz crumbled fresh goat cheese
Instructions
Method For Vinaigrette
Combine the raisins, vinegar, and anise seeds. Cover and let them soak for 24 – 48 hours at room temperature.
In a blender combine the soaked raisins with its liquid and the rest of ingredients, blend until smooth and adjust the vinaigrette to your own taste.
Pepitas
Fry the pepitas in 300-degree corn or canola oil for about 30 to 40 seconds. Place pepitas in paper towels to absorb the extra oil and toss the pepitas in a little cayenne. Reserve until needed.
Plating Salad
Arrange the sliced persimmons on the bottom of the plate
In a mixing bowl combine the treviso, endive and arugula
Add the vinaigrette, salt, and pepper to taste
Arrange the salad on top of the persimmons into equal parts
Garnish each salad with pomegranate and pumpkin seeds, and goat cheese
Enjoy!
