Persimmon & Goat Cheese Salad with Radicchio
The best flavors of fall - Sweet, tangy, and satisfying. Radicchio, Persimmon, Pomegrante, Apples, and Tomales Farmstead Creamery goat cheese come together with a bright citrus dressing. If you don’t have all three fruits, you can just use one and it will still be delicious!
1/2 seeded pomegranate
1/4 cup goat cheese
Radicchio, escarole, frisee, mizuna or arugula taste
heirloom cherry tomatoes (optional)
chives or basil for garnish
Flake salt and fresh ground black pepper
1½ tablespoons honey
1 lemon, juiced
1½ tablespoons apple cider vinegar
1 small shallot, minced
4 tablespoons extra-virgin olive oil
1. Make the dressing: In a small bowl, whisk together honey, lemon juice, vinegar and shallots. Taste and season with salt and pepper. Set dressing aside.
2. Tear large radicchio leaves into 2-to-3-inch pieces. Thinly slice apples.
3. Assemble salad: Over the surface of a large platter or wide, shallow bowl, spread half the lettuce leaves in a single layer. Arrange half the apples, basil and bits of cheese evenly over your lettuce mix, leaving some spots uncovered. Season with salt and pepper. Arrange remaining leaves on top, followed by remaining apples, basil and cheese. Season again with salt and pepper. Whisk oil into dressing and spoon dressing generously over salad. Serve immediately.
recipe inspired by RGG member, Kelly Kennedy