Salad of Fennel, Pears, Persimmons and Toasted Pecans with a Fig Vinaigrette
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Salad of Fennel, Pears, Persimmons and Toasted Pecans with a Fig Vinaigrette
This is a great salad for the winter months which takes advantage of seasonal ingredients. To make it more of a substantial course, drape some paper-thin slices of prosciutto or coppa around the plate.
Serves 6
3 cups mixed savory greens such as arugula, watercress, tat tsoi, endive and/or radicchio
1 firm Fuyu persimmon, sliced thinly into rounds
2 ripe pears, sliced in wedges with cores removed
1 small bulb fresh fennel, sliced thinly
Fig Vinaigrette (recipe follows)
1/2 cup pecan halves, lightly toasted
Arrange greens, persimmons, pears and fennel attractively on plates, drizzle some fig vinaigrette over and top with pecan halves.
Fig Vinaigrette
Makes about 1-1/4 cups
1/2 cup coarsely chopped dried figs
1 1/2 cups apple juice or cider
1 teaspoon minced fresh thyme (1/2 teaspoon dried)
1 tablespoon finely chopped shallots
4 tablespoons sherry vinegar
1/4 cup olive oil
salt and pepper to taste
Combine dried figs and apple juice in a small saucepan. Bring to a boil. Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced by 1/3.
Pour fig mixture into a blender and puree. Pour into a mixing bowl. Whisk all other ingredients and season with salt and pepper. This if desired with apple juice. Store covered and refrigerated for 3 days.
John Ash 2024
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