More Great Recipes: Dressing | Lettuce/Vegetable

Persimmon, Candied Almond and Goat Cheese Salad


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Member since 2007

Serves 10-12 | Prep Time 10 minutes | Cook Time 20 minutes

Ingredients

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.


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


Pairs Well With


Notes

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