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)
Roasted scallion vinaigrette
Spanish-style table cheese
Chopped and toasted walnuts
What You’ll Need
Salt and freshly ground pepper
Makes 8 servings
Active Time: 20 minutes
Total Time: 20 minutes
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.
Add 4 heaping tablespoons crème fraîche to the vinaigrette, and whisk or shake to combine. Cut the lemon in half.
Remove the rind from the cheese. Using a paring knife or peeler, shave the cheese into shards.
When ready to serve, core and slice the apples into thin wedges. Top and slice the persimmon into thin wedges, discarding any seeds.
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.