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PERSIMMON, CANDIED ALMOND AND GOAT CHEESE SALAD
Persimmon, Candied Almond and Goat Cheese Salad
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INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 10-12
- Preparation Time: 10 minutes
- Vingaigrette:
- 1/4 cup Champagne vinegar
- 1 small shallot, finely minced
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Salad:
- 1/2 cup whole almonds
- 1/4 teaspoon extra-virgin olive oil
- 2 tablespoons sugar
- Kosher salt
- Freshly ground black pepper
- 3/4 pound of escarole, washed and spun dry
- 4 ounces dried persimmons or apricots, thinly sliced
- 8 ounces fresh goat cheese
- 3/4 pound endive, trimmed, leaves separated.
DIRECTIONS
1. Whisk together vinegar, shallot and olive oil for the vinaigrette; season to taste with salt and pepper. Set aside.
2. Toss almonds with olive oil in a medium saute pan over medium heat until they begin to pop. Sprinkle with sugar and stir. Add 1/4 teaspoon salt and a few grinds of pepper; remove pan from heat. Continue to toss almonds until sugar hardens. Cool and chop coarsely.
3. Cut the escarole leaves into thin strips and toss in a large bowl with 1/4 cup vinaigrette to taste. Sprinkle almonds and crumble goat cheese over the top. Place a spoonful of salad into the endive leaves and serve.
Pair with Pinot Blanc, Sauvignon Blanc or off-dry Riesling
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