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Frisée Salad with Persimmons, Dates, and Almonds

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings
This unique and flavorful salad blends well with chicken or pasta. Choose squat, round Fuyu persimmons for salads; they are crisp when ripe and hold up well for slicing.

Ingredients

  • 1 1/2 cups thinly sliced leek (about 1 large), divided
  • 3 tablespoons water
  • 2 tablespoons white wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)
  • 6 cups frisée or bagged mâche salad greens
  • 3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)
  • 3 tablespoons sliced almonds, toasted
  • 8 pitted dates, chopped (about 1/4 cup)

Nutrition Information

  • calories 157
  • caloriesfromfat 0.0 %
  • fat 2 g
  • satfat 0.2 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 37 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 134 mg
  • calcium 57 mg

How to Make It

  1. Place 1 tablespoon leek in blender. Place 3 tablespoons water and the next 4 ingredients (through chopped persimmon) in blender; process until smooth.

  2. Combine frisée and remaining leek in a large bowl, and toss with dressing. Place 1 cup frisée mixture on each of 8 plates. Top each serving with about 1/3 cup sliced persimmon, about 1 teaspoon almonds, and 1 1/2 teaspoons dates.

  3. Wine note: This dish includes sweet and crisp Fuyu persimmons, so look for a wine with similar qualities. While sauvignon blanc can be grassy or herbaceous when grown in cool climates, Guenoc 2007 Sauvignon Blanc, Lake County ($16) from California brings out the tropical side of the grape with sweet flavors of pineapple and passion fruit, while still offering enough acidity to stand up to vinegar dressing. —Jeffery Lindenmuth