Belgian Endive Fuyu Persimmon And Baby Spinach Salad With Honey Mustard Vinaigrette Recipes

BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE

Belgian Endive, Fuyu Persimmon, and Baby Spinach Salad with Honey Mustard Vinaigrette image

Provided by Susanna Foo

Categories Cheese Fruit Garlic Leafy Green Mustard Side Thanksgiving Spinach Fall Persimmon Endive Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

1/2 cup vegetable stock or water
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon coarse-grain mustard
1/2 teaspoon kosher salt
3 tablespoons olive oil
1 clove garlic, finely chopped
2 heads Belgian endive, core ends cut off and leaves separated
4 Fuyu persimmons, peeled and sliced
1 small head frisée, trimmed and leaves separated
1/2 pound baby spinach*
1 (4-ounce) piece Parmesan cheese, room temperature
*1/2 pound baby arugula can be substituted.

Steps:

In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

FUYU PERSIMMON SALAD

Fuyu Persimmon Salad image

The Fuyu persimmon, round and squat and rather tomato-shaped, is the kind you can eat raw. You want to buy the ones that have turned truly orange (if they are greenish-gold, let them ripen for a few days), then peel them and slice them. The flesh is firm but sweet. Eat them plain, in the Japanese fashion, with a pot of tea. Fuyus persimmons make wonderful salads, too.

Provided by David Tanis

Categories easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 shallot, finely diced
Salt and pepper
2 tablespoons lemon juice
1 tablespoon sherry vinegar
4 tablespoons extra-virgin olive oil
3 Fuyu persimmons
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbons
Chunk of Parmesan, for shaving

Steps:

Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 1 gram

BELGIAN ENDIVE SALAD

Belgian Endive Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

Steps:

Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

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