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




 

DIRECTIONS:

  1. Preheat the oven to 400°F.

  2. On a baking sheet, add hazelnuts and toast for 3-4 minutes watching carefully until golden brown.

  3. In a small bowl, mix vinaigrette ingredients together.

  4. 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!

Recipe was created by the ever so talented Chef Katie

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