Autumnal Salad
Persimmon, Castelfranco & Roasted Hazelnut Salad
PREP 15 MINS | COOK 4 MIN | SERVES 4
INGREDIENTS:
Salad
2 heads castelfranco, leaves separated
4 oz blue cheese, crumbled
½ cup hazelnuts, halved
1-2 ripe persimmon, thinly sliced
Viniagrette
2 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp stone-ground mustard
3 tbsp golden balsamic vinegar
5 tbsp olive oil
1 small garlic, grated
Salt & pepper to taste
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DIRECTIONS:
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Preheat the oven to 400°F.
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On a baking sheet, add hazelnuts and toast for 3-4 minutes watching carefully until golden brown.
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In a small bowl, mix vinaigrette ingredients together.
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On a large platter, assemble the salad places castelfranco leaves down first, then persimmon slices, crumbled blue cheese, hazelnuts, and a drizzle of the vinaigrette. Toss together and serve!
