Frisée And Arugula Salad With Persimmon Vinaigrette

1. 1

   *To make persimmon puree: Remove top of very ripe persimmon and scoop out flesh with a spoon; puree in a food processor; place in a medium bowl and set aside. Place washed and dried lettuces in a large bowl; set aside.

2. 2

   Cook bacon until crisp. Remove all but 1 tablespoon bacon grease from pan. Turn off heat but while pan is hot, add shallots and stir. Add 1 tablespoon white wine vinegar. Pour hot bacon-shallot mixture into persimmon puree. Add remaining tablespoon vinegar and whisk in walnut oil. Drizzle lettuces with vinaigrette and toss gently.

3. 3

   Divide salad among 2 or 4 plates. Garnish with fresh celery leaves, mint leaves, and toasted walnuts. Top with a slice or two of bacon, depending on how many servings you are making, and some persimmon slices. Season with flaky sea salt and a few cracks of fresh ground black pepper. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.