Pear, Persimmon and Walnut Baby Green Salad
with Pear-Balsamic Vinaigrette
Serves 8
8 cups mixed baby salad greens
4 Belgian endive: 2 chopped, 2 whole (remove stem but keep leaves whole)
4 Fuyu persimmons, peeled and cut into ½ inch wedges
4 d’Anjou or Asian pears, peeled and cut into ½ inch wedges
1 medium fennel bulb, thinly sliced
1 cup toasted, chopped walnuts
½ cup goat feta cheese, crumbled
Pear vinaigrette:
1 small ripe d’Anjou or Bartlett pear, peeled, cored and cut into quarters
½ cup mild olive oil
¼ cup champagne or white wine vinegar
2 teaspoons minced shallots
1 teaspoon Dijon mustard
½ teaspoon sea salt
1 Divide mixed greens, chopped endive and fennel among chilled salad plates. Place whole endive leaves in spoke pattern, 3 per plate. Arrange persimmon and pear wedges around plate. Top with toasted walnuts.
2 To make vinaigrette, process the pear in a blender until pureed. Strain through fine sieve into bowl. Whisk in the olive oil, champagne vinegar, shallots, mustard and salt. Chill for 20-30 minutes in refrigerator. Drizzle salad dressing over salads and sprinkle with feta cheese, if desired.
