Recipe

Persimmon Hazelnut Salad With Goat Cheese Croutons Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 4 months ago I recreated this salad after having it at Harris' Steak House in San Francisco. Great fall/winter salad when persimmons are in season. Prep:15m Cook:8m Servings:4	Luisascater
	hazelnuts frisee goat cheese

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elgab89

trigger

bluewatera

jimrug1

grumblebee

Ingredients

For croutons:

4 large slices white country bread

melted butter

fresh soft goat cheese, room temperature

For vinaigrette:

1/4 cup all orange marmalade

1 tablespoon hazelnut oil

3 tablespoons champagne vinegar

white pepper to taste, pinch of kosher salt

Salad:

Frisee lettuce

toasted hazelnuts, roughly chopped

fresh chives

2 ripe Fuyu persimmons (not Hachiya)

Directions

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.

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Comments

elgab89 1 year, 4 months ago said:
Wow! very nice ingredients, I love persimmons and now I have the recipe for them! ty

bluewaterandsand 1 year, 3 months ago said:
It's been a long time since I've use persimmons. Sounds great!

grumblebee 1 year ago said:
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 delicate and subtle sweetness will match very well with the chevre croutons and light salad greens.

I am SO buying persimmons on my way home tonight! LOL. You have triggered a craving in me now w/ the beautiful photo and recipe.

I'll update after I make this... :)

trigger 1 year ago said:
I Like the orange vinaigrette Flagged as beautiful printed for judging and to make for my dinner table.

jimrug1 12 months ago said:
I have not eaten a lot of Persimmons but you have certainly inspired me to try them again....

elgab89 12 months ago said:
************************************************
THIS RECIPE HAS WON THE SECOND PRIZE
FOR BEST SALAD - NOVEMBER 2008
*************************************************

boofie 12 months ago said:
Congratulations :)

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