Photo: Randy Mayor; Styling: Cindy Barr
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.

How to Make It

Step 1

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

Step 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.

Step 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

Ratings & Reviews

carolfitz's Review

January 01, 2011
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.