Endive Salad With Persimmons
Endive and persimmons are not necessarily commonplace ingredients on the dinner plate, but they add up to a distinctive salad from chef Chris Blobaum at Atlanta's Article 14 restaurant.
"I look for in-season, flavorful options in the winter," says Blobaum who heralds the combination of crisp endive with its "slightly bittersweet flavor and crisp texture" and persimmon "bold and bright, sweet with a hint of spice like clove, cardamom and allspice..." says Blobaum, "love them!"
Endive, Watercress and Persimmon Salad With Maple Walnut Vinaigrette
- 6 bunches watercress, washed and well-drained, tough stems removed
- 6 heads yellow endive cut crosswise into 1-inch pieces
- 1 1/2 cups walnuts, toasted and lightly chopped
- 6 medium Fuyu persimmons, washed and cut into 6-8 round slices
- 12 ounces Maple Walnut Vinaigrette*
- 4 ounces soft, ripened goat cheese such as Vermont Creamery Bijou, Coach Farms Goat Aged Stick, Humboldt Fog
Place yellow endive, watercress and walnuts in a bowl with dressing and lightly toss. Place persimmons and two pieces goat cheese around edge of plate.
Serve on chilled plates.
Maple Walnut Vinaigrette
Yield 24 ounces
- 1 1/2 cups white balsamic vinegar
- 1 tablespoon Dijion mustard
- 1/2 cup maple syrup
- 1 cup olive oil
- 1/2 cup walnut oil
- 1/4 cup lemon zest
- Salt, fresh ground black pepper, cayenne pepper to taste.
Whisk together vinegar, mustard and maple syrup. Slowly add walnut and olive oil. Season to taste.