Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Bill Jamison and Cheryl Alters Jamison
Recipe by Cooking Light January 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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

Nutrition Facts

157 calories; calories from fat 0%; fat 2g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.5g; protein 2.2g; carbohydrates 37g; fiber 6g; cholesterol 0mg; iron 1.2mg; sodium 134mg; calcium 57mg.
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