Warm Fuyu Persimmon Salad (Serves 6-8)
Here's what you will need:
· 4 ripe (very slightly soft) Fuyu Persimmons
· 1/2 lb. baby arugula
· 2 tbsp. butter
· 1 tsp. nutmeg
· 1 tsp. dry mustard
· 1/2 tsp. salt
· 1 tsp. sugar
· 2 tbsp. balsamic vinegar
· 1/4 cup crushed salted and roasted pistachios
· Fresh ground pepper to taste
Crostini with Goat Cheese
· 1 crostini per salad plate
· 1/2 lb. fresh goat cheese
Buy ready-made crostini at the bakery, or make your own by placing baguette slices brushed with melted butter or olive oil under broiler for about 30 seconds. Spread fresh goat cheese on each crostini.
Arrange fresh arugula on salad plates. Place one crostini with goat cheese on each plate. Sauté thinly sliced persimmons in butter, nutmeg, mustard, salt, and sugar for about one minute over medium high heat. Splash with balsamic vinegar and stir to combine for about 30 seconds. Arrange sautéed persimmons on greens. Top with toasted pistachios and fresh ground pepper. Serve immediately.
|
