Good Eggs Kitchen

Winter Chicory Salad with Persimmons & Goat Cheese

3499
8 servings
Favorite
Winter Chicory Salad with Persimmons & Goat Cheese

Notes From The Producer

Assertive chicories meet their match with sweet, tangy fruit and a creamy vinaigrette. It makes a big, refreshing salad for a holiday gathering or hearty winter meal.


What You Get

Mixed winter chicories (see note below)

Arugula

Crème fraîche

Roasted scallion vinaigrette

Lemon

Spanish-style table cheese

Apples

Persimmon

Chopped and toasted walnuts


What You’ll Need

Salt and freshly ground pepper


Makes 8 servings


Active Time: 20 minutes 

Total Time: 20 minutes 


Step 1

Trim and core the chicories, tear the leaves into bite-size pieces, and wash and pat dry. If you received bunched arugula, remove the stems from the arugula and wash and pat dry. Combine the chicories and arugula in a large bowl and set aside.


Step 2

Add 4 heaping tablespoons crème fraîche to the vinaigrette, and whisk or shake to combine. Cut the lemon in half.


Step 3

Remove the rind from the cheese. Using a paring knife or peeler, shave the cheese into shards.


Step 4

When ready to serve, core and slice the apples into thin wedges. Top and slice the persimmon into thin wedges, discarding any seeds.


Step 5

Drizzle the lettuce mix with the juice of one lemon and the creamy dressing, season with salt and pepper, and toss to coat. Fold in the apples, persimmon, walnuts, and some of the cheese. Sprinkle with the remaining cheese, grind with more pepper, and serve.

Contains: milk, tree nuts. 

Note: Due to limited availabilities of certain varieties of chicory, you may receive frisée or escarole instead of Castelfranco and Treviso.


Product Details

8 servings

Available for Delivery

About The Producer

Good Eggs Kitchen
San Francisco, CA
The Good Eggs Kitchen team makes simple, delicious, and absurdly fresh eats. Made with love, from our kitchen to yours!Read more