Winter Lettuces with Fresh Persimmons and Toasted walnuts
Ingredients
1 T. Dijon mustard (whole grain mustard)
1 T. fresh lemon juice
5 T. Champagne vinegar
4 T. sour cream
3 T. walnut oil
3 T. extra virgin olive oil
1 t. salt
½ t. pepper
Salad
1 head butter lettuce
1 c. escarole
1 c. endive
4 Fuyu persimmons, diced or sliced thinly
1 c. walnut pieces, toasted
1 wedge blue cheese, crumbled (optional)
½ c. minced fresh chives (optional)
Methods/steps
Dressing
Place all ingredients in a lidded container. Tightly secure the lid and shake vigorously until all ingredients are incorporated. Set aside until lettuces are prepared. Shake again if dressing separates.
Salad
Gently tear the lettuces into bite-size pieces, and place them in a bowl. Drizzle a quarter to half of the dressing over the lettuces and mix thoroughly until all leaves are coated. Add more if necessary.
Place handfuls of dressed lettuces on individual salad plates. Sprinkle the persimmon over the lettuces. Add 3–4 walnuts to each salad. Garnish with a smattering of blue
cheese and chives. Serves 6 generous portions.
Note: Dressing may be refrigerated for up to one week.
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