Endive and Persimmon Salad with Toasted Nuts and Dijon Vinaigrette


Serves 6

1/2 cup hazelnuts, toasted, chopped (or other toasted nut)
1 pound Belgian endives, cut crosswise into 1-inch pieces
1 pound radicchio or other mesclun, torn
1 pear—quartered, cored and cut into 1/2-inch cubes
1 persimmon, cut into 1/2-inch cubes (if not available or in
season, use mango)
2 cups baby arugula
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/4 cup walnut oil, avocado oil or hazelnut oil (or use canola oil and olive oil in equal parts, 2 tablespoons each)
Salt and freshly ground pepper

In a large bowl, toss the endives, radicchio, pear, persimmon and arugula.
In a small bowl, whisk the mustard, lemon juice and vinegar. Whisk in the olive, canola and nut oil and season with salt and pepper.
Just before serving, pour the dressing over the salad, toss well and garnish with the toasted hazelnuts.

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