Category:
Salads

Seasons:
January, February, December

Courtesy of Chef Beth Pav, Cooking by Design Culinary Studio

Note: Dressing may be refrigerated for up to one week.

For 6 Person(s)

Dressing:

1 tablespoons Dijon mustard (whole grain mustard)
1 tablespoons fresh lemon juice
5 tablespoons Champagne vinegar
4 tablespoons sour cream
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
1 teaspoons salt
1/2 teaspoons pepper

Salad:

1 head butter lettuce
1 cups escarole
1 cups endive
4 Fuyu persimmons, diced or sliced thinly
1 cups walnut pieces, toasted
1 wedge blue cheese, crumbled (optional)
1/2 cups minced fresh chives (optional)

Winter Lettuces with Fresh Persimmons and Toasted walnuts Directions

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.