A Festive Holiday Salad by Foodie’s Chef Laura Brennan

Name: A Festive Holiday Salad by Foodie’s Chef Laura Brennan
Total time: 100 min
Ingredients: 1 cup whole walnuts; 1 Fuyu persimmon; 1 each, 5 or 6-ounce package of washed watercress or substitute arugula 2 medium heads of; Belgian endive; 1 small head of radicchio (need 8-10 whole leaves); 1 medium shallot, peeled; 1 teaspoon Dijon mustard; 1u20444 cup white wine vinegar (plus more as needed to taste); 1 pinch dried (or fresh) thyme leaves; 1u20444 cup walnut oil (optional, can use all canola or vegetable oil instead); 1u20442 cup plus 2 tablespoons canola, vegetable, or other neutral-flavored oil 1u20442 to 3u20444 teaspoon; Kosher salt (plus more or less to Fresh ground black pepper

foodiesmarkets.com

This salad ticks all the boxes: it’s colorful, crunchy, seasonal, and a bit exotic! I made it for our Thanksgiving table and wowed the crowd! Persimmons are available in the market right now and...

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Ingredients

1 cup whole walnuts
1 Fuyu persimmon
1 each, 5 or 6-ounce package of washed watercress or substitute arugula 2 medium heads of
Belgian endive
1 small head of radicchio (need 8-10 whole leaves)
1 medium shallot, peeled
1 teaspoon Dijon mustard
1u20444 cup white wine vinegar (plus more as needed to taste)
1 pinch dried (or fresh) thyme leaves
1u20444 cup walnut oil (optional, can use all canola or vegetable oil instead)
1u20442 cup plus 2 tablespoons canola, vegetable, or other neutral-flavored oil 1u20442 to 3u20444 teaspoon
Kosher salt (plus more or less to Fresh ground black pepper