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Chicory, Persimon and Blue Cheese Salad

Chicory, Persimmon and Blue Cheese Salad

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This chicory salad combines bitter greens, sweet persimmons, creamy blue cheese, and a tangy pomegranate vinaigrette. It’s a bright and satisfying winter dish perfect for seasonal dining.
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Prep Time:15 minutes
Total Time:15 minutes
Course: Salad
Cuisine: American, Californian
Keyword: Blue Cheese, Chicory, Fennel, Fuyu Persimmon, Persimmon
Servings: 4 servings
Calories: 505kcal
Author: Jane Chapman

Ingredients

FOR THE VINAIGRETTE

  • ⅓ cup Pomegranate Sideyard Shrub, (or substitute a mix of red wine vinegar and apple cider vinegar)
  • ⅔ cup olive oil
  • ⅓ cup Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper

FOR THE SALAD

  • 1 head Rosa Chicory
  • 1 head Chioggia Chicory
  • 1 fennel bulb, thinly shaved
  • 1 Fuyu persimmon, sliced
  • ½ cup firm blue cheese, for garnish
  • Fresh dill, for garnish

Instructions

  1. Start by adding all the ingredients for the vinaigrette in a small mason jar and setting aside. Keep at room temperature until you are ready to dress your salad.
  2. Fill your sink with cold water and gently place your chicories head down. Arrange the lettuce on a towel to air dry. Rather than cutting the lettuce, I gently peel away each leaf after cutting off the root. Once the leaves are thoroughly dry and you are ready to serve, arrange the chicories, persimmons and shaved fennel in your serving bowl.
  3. Give your vinaigrette a generous shake to mix, and then dress your salad. Garnish generously with the sliced blue cheese and fresh dill.

Nutrition

Calories: 505kcal | Carbohydrates: 28g | Protein: 8g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 795mg | Potassium: 1172mg | Fiber: 10g | Sugar: 3g | Vitamin A: 5103IU | Vitamin C: 49mg | Calcium: 262mg | Iron: 4mg