Chicory and Persimmon Salad with Rosemary Vinaigrette
The slightly bitter greens and sweet persimmon balance each other perfectly in this colorful Thanksgiving salad.
for the salad:
1 small head radicchio
2 heads endive
2 large or 3 small persimmons
2-ounces drunken goat, rind removed and shaved with a vegetable peeler
¼ cup toasted walnuts
for the dressing:
1 tablespoon shallot, minced
1 teaspoon thick balsamic vinegar
leaves from 1 sprig fresh rosemary, minced
juice of ½ lemon
½ teaspoon agave
1 tablespoon walnut oil
2 tablespoons olive oil
salt and pepper
1. Peel outer leaves from the radicchio and cut into quarters. Remove the core and cut each quarter in half again. Cut endive into 1-inch rings, discarding the tough core.
2. Peel and thinly slice persimmons using a mandolin. Cut slices in half to make half-moon shapes.
3. To make the dressing, whisk together shallot, balsamic vinegar, rosemary, lemon juice, and agave. Slowly pour in the oils, whisking constantly to emulsify. Season to taste with salt and pepper.
4. To assemble the salad, toss radicchio and endive with half the dressing. Arrange half on a platter and top with half the persimmon slices, shaved cheese, and toasted walnuts. Do a second layer with remaining greens, persimmon, shaved cheese, and toasted walnuts. Pour over remaining dressing (or serve on the side) and finish with a little sea salt and freshly cracked black pepper.
Originally featured in Easy Veggie Thanksgiving Sides