Chicory, Persimmon and Blue Cheese Salad

Recipe Credit: Jane Chapman of Communal Table SB || Photo Credit: Sandy Welsh of Gallois Photo

INGREDIENTS - SALAD

• 1 Head of Rosa Chicory

• 1 Head of Chiogia Chicory

• 1 Fennel Bulb (Thinly shaved)

• 1 Fuyu Persimmon (Sliced)

• ½ Cup Firm Blue Cheese 

• Fresh Dill for Garnish

INGREDIENTS - SIDEYARD POMEGRANATE VINAIGRETTE DRESSING

• 1/3 Cup Sideyard Pomegranate Fruit-Infused Vinegar

• 2/3 Cup Olive Oil

• 1/3 Cup Dijon Mustard

• ½ Teaspoon Kosher Salt

• ½ Teaspoon Fresh Ground Pepper

DIRECTIONS

1. Start by adding all the ingredients for the vinaigrette in a small Mason jar and set 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.

3. Arrange the lettuces on a towel to air dry. Rather than cutting the lettuces I have gently peeled away each leaf after cutting off the root.

4. Once the leaves are thoroughly dry and you are ready to serve, arrange the chicories, persimmons and shaved fennel in your serving bowl.

5. Give your vinaigrette a generous shake to mix and then dress your salad. 

6. Garnish generously with the sliced blue cheese and fresh dill. 

7. Enjoy!