Winter Chicory With Persimmons

Winter Chicory With Persimmons

Posted by comewecreate

About

When persimmons start to make their way from the trees to our kitchen, we find any excuse to eat them—often with just a squeeze of lime juice and a sprinkle of cayenne pepper. But on slightly extravagant winter afternoons, we use persimmons to create hearty, nutrient-rich salads like this one.

Share

You Will Need (12 things)

  • 3 tbsp Fresh Lime Juice
  • Sea Salt
  • Black Pepper
  • ½ cup Extra Virgin Olive Oil
  • 1 tbsp chopped Thyme
  • ½ tsp Cayenne Pepper
  • 7 cup Curly Endives
  • 2 sliced persimmon
  • ½ cup Pomegranate Seeds
  • ¼ cup Crumbled Blue Cheese
  • Lime slices (for garnish)
  • Cayenne Pepper (for garnish)

Steps (3 steps, 20 minutes)

  1. 1

    In a small bowl, make the dressing. Whisk all the lime juice, fresh thyme, extra-virgin olive oil and cayenne pepper together.

  2. 2

    In a large salad bowl, mix the chicory, persimmons, pecans, pomegranate seeds, and blue cheese.

  3. 3

    Pour the dressing over the salad and toss until evenly coated. Top with sea salt and black pepper. Garnish with a lime slice topped with a sprinkle of cayenne pepper.