Name: Autumn Harvest Salad with Bitter Greens, Persimmon, Blue Cheese and Toasted Pine Nuts
Yield: 4 servings
Ingredients: ¼ cup olive oil; 2 T Sherry vinegar; 1 T Grainy mustard; 1 tsp Maple syrup; ½ tsp Tamari; Salt to taste; 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

Still looking for the perfect side dish? Well friends, look no further : )

Excited to be bringing you this recipe for Autumn Harvest Salad with Bitter Greens, Persimmon, Blue Cheese and Toasted Pine Nuts by my friends Mona & Jaret of Tournant.
Every Thanksgiving meal can be elevated with a show stopping salad. Having a dish you can show up with or present to family/friends does not need to be difficult. With the right ingredients and pairings, you will be set.

I love this salad not only for it’s phenomenal flavor, but also the textures and tones.

The rich red of the radicchio next to the orange persimmon alone is a feast for the eyes. 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.

Have I mentioned that this Autumn Harvest Salad also has bacon in it? Yesssss. Now this is how you can get everyone at the table to take a bite…speaking to all those “non salad lovers” out there : ).

This salad is excellent as any side dish, but pairs beautifully with this Sausage soup with bok choy, kale and wasabi green thai chili . Perfect for your holiday weekend. Serve with a rustic baguette, butter and some wine.

Enjoy, friends! Make sure to share on social with @christiannkoepke and @tournantpdx.

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.