One of the great things about fall is all of the fresh, seasonal produce that comes available this time of year. So many different and beautiful fruits and veggies that it’s hard not to want to buy them all. I really wanted to make a fall salad that combines some of the best of what we have available right now. Ludmilla LOVED this persimmon and date salad, so much so that I had to make her two for her lunch! Persimmons are a fall favorite of mine…they are so delicious and beautiful, especially when used in a salad. This is the perfect salty and sweet combination to use them in. This would be perfect for a starter salad at any dinner party…it’s not only delicious but beautiful. Welcome to fall and enjoy this delight!!
1 bunch frisee’, cleaned
1 head Belgian endive, separated into spears and cleaned
1 head radicchio, cored and cleaned
3 ripe Fuyu persimmons, peeled and sliced
1/2 c. toasted walnuts
6 medjool dates, halved and pitted
1/2 c. shaved parmesan
1 tsp. dijon mustard
1 tsp. honey
2 T. cider vinegar
6 T. olive oil
kosher salt and pepper
When making this salad use the amount of each ingredient that suits your liking.
Mix frisee’, endive spears and radiccho in a bowl and place on a large plate.
Whisk together dijon, honey cider vinegar and a pinch of salt and pepper. Slowly drizzle in olive oil until emulsified. Adjust seasoning. Set aside.
Place persimmon pieces, walnuts, dates and parmesan on top and drizzle with walnut vinaigrette.
Beijos e Tchau!