Our fuyu persimmons were a deep orange -- this made for gorgeous composed salad plates. Very nice combo of flavors & textures, too. The dressing tasted a little flat to us, so we added a bit more leek & vinegar to taste and a small clove of garlic. Served following a New Year's dinner of herb-crusted standing pork loin roast and CL's mashed potatoes with leeks.
Frisée Salad with Persimmons, Dates, and Almonds
carolfitz Posted: 01/01/11