First Course (choice Of One) Recipe
Persimmon and Blood Orange Salad Endive, Humbolt Fog, Persimmon Vinaigrette
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Ingredients
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Salad Ingredients
Persimmon Vinaigrette Ingredients
Method
Salad Preparation
Prepare the Ingredients
Wash the endive thoroughly and separate the leaves. Peel the persimmons and blood oranges, then slice them into thin rounds.
Prepare the Cheese
Crumble the Humbolt Fog cheese into small pieces and set aside.
Assemble the Salad
In a large serving plate or bowl, arrange the endive leaves. Layer the sliced persimmons and blood oranges on top, then sprinkle with the crumbled cheese.
Vinaigrette Preparation
Make the Vinaigrette
In a blender, combine the ripe persimmon, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth.
Dress the Salad
Drizzle the persimmon vinaigrette over the assembled salad just before serving. Toss gently to combine.