Persimmon And Apple Salad Recipes

KALE AND PERSIMMON SALAD WITH PECAN VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
• Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
• Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
• Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.

CURLY ENDIVE, PERSIMMON, AND APPLE SALAD

Steps:

• In a salad bowl, combine shallot, vinegars, and a pinch of salt.
• Peel and slice persimmons into 1/4-inch wedges. Whisk oil into shallot-and-vinegar mixture, and taste for acidity, adjusting as necessary. Add persimmon slices, lightly season with salt and pepper, and toss. Add endive and apples. Season with salt and pepper, and gently toss to combine. Adjust seasoning if necessary.