Fennel and Persimmon Salad
One of my inspirations for this dish was the persimmons I saw at my farmers' market. The persimmon is a great fruit, something I first tried when I lived in Japan and will always associate with cold, northern Asian autumns.
Your traditional vinaigrette should have a ratio of 1 part acid to 3 parts oil, but I've nearly reversed it for this dish. With the addition of the cheese, there's no need for a heavy dressing. More than anything I just wanted to show off the delicious flavor combination of orange and fennel.
Consider getting some high quality salt like flaked sea salt. I love Maldon, it's a great way to dress any dish just before serving.
INGREDIENTS
| 2 cups | fennel bulbs |
| 2 cups | persimmon |
| 2 tbsp | fennel leaves, chopped |
| 1/3 cup | sharp stilton or blue cheese |
| ½ tsp | sea salt |
| ½ tsp | pepper |
| 1/3 cup | fresh orange juice |
| 3 tbsp | high quality extra virgin olive oil |
| Salt and Pepper to taste | |
PREPARATION:
Method
- Slice your fennel and persimmon as thinly as possible. It's best to use a mandolin, but a sharp knife or a vegetable peeler work well too. Just be careful.
- Toss your fennel and persimmon together with the chopped fennel leaves. When the fruit and fennel are all blended together, gently fold in your crumbled cheese. If Stilton is too sharp and stinky, you can use blue and if you're not into either of those feel free to substitute with something else, my default cheese is always goat.
- Next is the vinaigrette. Add sea salt and black pepper along with orange juice and then begin to slowly whisk in the olive oil. (Please, for all of your salads make sure you use a high quality olive oil with a nice peppery finish). Season the dish.
Watch the video:
Organic A to Z: F is for Fennel
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