Persimmon Hazelnut Salad With Goat Cheese Croutons
From luisascatering 15 years ago
- 8 minutes to make
- Serves 4
I recreated this salad after having it at Harris' Steak House in San Francisco. Great fall/winter salad when persimmons are in season.
Ingredients
- For croutons: shopping list
- 4 large slices white country bread shopping list
- melted butter shopping list
- fresh soft goat cheese, room temperature shopping list
- For vinaigrette: shopping list
- 1/4 cup all orange marmalade shopping list
- 1 tablespoon hazelnut oil shopping list
- 3 tablespoons champagne vinegar shopping list
- white pepper to taste, pinch of kosher salt shopping list
- Salad: shopping list
- frisee lettuce shopping list
- toasted hazelnuts, roughly chopped shopping list
- fresh chives shopping list
- 2 ripe Fuyu persimmons (not Hachiya) shopping list
How to make it
- Preheat the oven to 400*F. Whisk all vinaigrette ingredients together and set aside.
- Cut bread into 8 circles, using biscuit/cookie cutter. Arrange the bread circles on a baking sheet and lightly brush with butter. Turn the slices over and repeat on the other side. Bake for about 6 minutes, turning the baking sheet around in the oven halfway through the baking time to ensure even browning. Bake until the croutons are lightly browned.
- Neatly spread goat cheese on each crouton then place back in oven to slightly warm the goat cheese, about 2-3 minutes.
- Using a mandolin or a very sharp knife, thinly slice the persimmons. Set aside.
- To serve: Place a small bundle of frisee on each plate. Fan out persimmon slices next to the frisee. Top with warm goat cheese croutons and drizzle with orange vinaigrette. Garnish with hazelnuts and chives.
The Rating
Reviewed by 5 people-
wow! very nice ingredients, I love persimmons and now I have the recipe for them! ty
elgab89
in Toronto loved it
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It's been a long time since I've use persimmons. Sounds great!
bluewaterandsand
in GAFFNEY loved it
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What a beautiful presentation!
This sounds like a very delicious and unique way to incorporate persimmons into a dish. While I like persimmons IN recipes, I rarely eat them on their own. I think this is agreat way to use them because the ...more
grumblebee
in victoria loved it
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