Thursday, December 6, 2012

Persimmon Salad with Beets & Bleu Cheese

Persimmon Salad with Beets & Bleu Cheese. Photo copyright Carl Kravats 2012.

 Persimmon Salad with Beets & Bleu Cheese
This is a quick and easy salad that has autumn all over it.
Yield: 4 servings

Ingredients for the salad: 
4 fresh ripe Fuyu persimmons
4 red beets, roasted or steamed
2 scallions
6 ounces Bleu cheese, 2 ounces crumbled; 4 ounces cut into wedges

Ingredients for the dressing:
1/2 cup olive oil
Juice of one orange, about 1/3 cup
1 clove of garlic, mashed
1 teaspoon honey
1/8 teaspoon nutmeg
Salt and pepper to taste

Directions for the dressing:
Whisk together all ingredients. Let sit at room temperature for a few minutes for the flavors to meld. Remove the garlic clove before using.

To compose the salad:
Remove calyx from persimmons. Using a mandolin or a sharp vegetable peeler, cut the persimmon into paper fine rounds. Slice beets into rounds. Slice scallions vertically into thin strips. Plate beets in center of plate and surround with persimmon slices. Top with Bleu cheese crumbles. Drizzle dressing over salad. Garnish with scallions and Bleu cheese wedges.

It's also excellent served with sugar spiced pecans or walnuts.

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