I love sweet and fragrant Fuyu persimmons. When they’re in season from October through December, I cut them into little bites and toss them into salads. With their vibrant color and juicy firm texture, they are a terrific complement to greens that have a little bite. Although toasted hazelnuts will work just fine, try our Double-Roasted Maple-Spiced Hazelnuts for a unique autumn salad that’s as pretty as it is tasty. —MYRA
Serves 6
WHITE WINE VINAIGRETTE
3/4 cup/180 ml extra-virgin olive oil (or half olive oil and half pecan oil)
1/4 cup/60 ml white wine vinegar
11/2 tsp Dijon mustard
Salt
Freshly ground black pepper
SALAD
3 heads Belgian endive (about 4 oz/115 g each)
2 bunches watercress, leggy stems removed
2 Fuyu persimmons, peeled, cored, small dice
3/4 cup/105 g hazelnuts, toasted (see page 117) or Double-Roasted Maple-Spiced Hazelnuts (page 111), coarsely chopped
To make the vinaigrette: Put the oil, vinegar, and mustard in a jar. Seal the lid tightly and shake to combine. Season with salt and pepper. Keep at room temperature while you prepare the salad.
To make the salad: Trim the bottom ends of the endives and remove any damaged outer leaves. Cut the endives crosswise into 1/4-in-/6-mm-thick slices, discarding any of the solid cores. You should have about 3 cups/300 g.
Just before serving, place the endive and watercress in a large bowl and add half of the dressing. Toss to combine, adding more dressing as desired. Divide the salad among six plates, and top each serving with some of the persimmons and hazelnuts. Serve immediately.
1 SERVING (WITH TOASTED HAZELNUTS): CALORIES: 390 | FAT: 39G | CARBS: 15G | PROTEIN: 3G | SODIUM: 140MG | DIETARY FIBER: 20% | VITAMIN A: 35% | VITAMIN C: 25% | THIAMIN: 10% | COPPER: 15%
