Endive Salad With Persimmons

An Atlanta chef brings together two unusual garden ingredients to create a memorable first course.
Walnut, Endive and Persimmon Salad

Walnut, Endive and Persimmon Salad

A bevy of fresh garden ingredients make this unusual salad sing.

Photo by: Image courtesy of Dan Carmody

Image courtesy of Dan Carmody

A bevy of fresh garden ingredients make this unusual salad sing.

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

Serves 6

  • 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.

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