Persimmon Hazelnut Salad with Goat Cheese Croutons

By luisascatering

Luisa Ormonde, an avid Sigona’s shopper and private chef from San Carlos, has sent in a few of her fantastic recipes, such as her recipe for Fresh Saporito Ravioli with Sage Butter & Toasted Walnuts, which we’ve shared with you before. Knowing it’s persimmon time, Luisa submitted the following recipe that you’ll definitely want to try!

I recreated this salad after having it at Harris’ Steak House in San Francisco. Great fall/winter salad when persimmons are in season. – Luisa

For croutons:

• 4 slices white country bread
• melted butter
• fresh soft goat cheese, room temperature

For vinaigrette:

• 1/4 cup orange marmalade
• 1 tablespoon hazelnut oil
• 3 tablespoons champagne vinegar
• white pepper to taste, pinch of kosher salt

Salad:

• Frisee lettuce
• toasted hazelnuts, roughly chopped
• fresh chives
• 2 ripe Fuyu persimmons (not Hachiya)

Preheat the oven to 400*F. Whisk all vinaigrette ingredients together and set aside.

Cut bread into 8 circles, using biscuit/cookie cutter. Arrange the bread circles on a baking sheet and lightly brush with butter. Turn the slices over and repeat on the other side. Bake for about 6 minutes, turning the baking sheet around in the oven halfway through the baking time to ensure even browning. Bake until the croutons are lightly browned.

Neatly spread goat cheese on each crouton then place back in oven to slightly warm the goat cheese, about 2-3 minutes.

Using a mandolin or a very sharp knife, thinly slice the persimmons. Set aside.

To serve: Place a small bundle of Frisee on each plate. Fan out persimmon slices. Top with warm goat cheese croutons and drizzle with orange vinaigrette. Garnish with hazelnuts and chives.