Autumn Harvest Salad with Bitter Greens, Persimmon, Blue Cheese and Toasted Pine Nuts
Yield 4 servings
Persimmon season typically lasts from September through December, so seek out what’s available in your area. Even though they are not an everyday fruit, they are delicious and full of nutrients, such as vitamins, minerals, and antioxidants. You can read more about them here. Now if you don’t have persimmon, you can easily substitute for apples or pears.
By Tournant
Ingredients
Vinaigrette
- ¼ cup olive oil
- 2 T Sherry vinegar
- 1 T Grainy mustard
- 1 tsp Maple syrup
- ½ tsp Tamari
- Salt to taste
Salad
- 4 cups Radicchio leaves, torn into bite-sized pieces
- 2 cups Watercress, tender stalks and leaves only
- 4 rashers of bacon, cooked until crisp
- 1 Fuyu persimmon, ripe but firm, shaved into thin slices on a mandoline
- ½ cup Blue cheese, crumbled
- ¼ cup Pine nuts, toasted
- Flaky salt
Instructions
For vinaigrette:
Combine all ingredients in a small mason jar, put the lid on shake until combined and fully emulsified.
For salad:
Combine radicchio and watercress, sprinkle with flaky salt, add enough vinaigrette to lightly coat leaves and toss to combine. Taste, adding more salt or vinaigrette as needed. Arrange leaves in a wide, shallow bowl then top with shaved persimmon and blue cheese. Tear bacon into two-inch pieces and arrange over salad. Drizzle with a bit more dressing and top with toasted pine nuts.
Recipe by Christiann Koepke at https://christiannkoepke.com/2019/11/26/autumn-harvest-salad/