Fuyu Persimmon & Endive Salad - PEJU Winery

Name: Fuyu Persimmon & Endive Salad - PEJU Winery
Total time: 20 min
Ingredients: 8 firm Fuyu persimmons, peeled and sliced thinly; 1 head of Treviso (cut into bite size pieces and soaked in cold water for an hour to get remove bitterness; 8 Belgium white endives, cut into bite size pieces; 2 bunches of arugula; 1/4 cup of golden balsamic vinaigrette; Salt and pepper to taste; ½ cup golden raisins; 1 cup golden balsamic vinegar; 1 tsp anise seeds; 1 tsp Dijon mustard; 1 tsp salt; 1 tsp white pepper ground; 1 tbsp sugar; 2 cups olive oil; seeds from one pomegranate; ½ cup fried or toasted pumpkin seeds; A small pinch of cayenne; 3 oz crumbled fresh goat cheese

www.peju.com

Experience a flavorsome Fuyu Persimmon & Endive Salad, dressed in golden balsamic vinegar and paired with PEJU Sauvignon Blanc. Perfect for fall!

View full recipe on www.peju.com

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Ingredients

8 firm Fuyu persimmons, peeled and sliced thinly
1 head of Treviso (cut into bite size pieces and soaked in cold water for an hour to get remove bitterness
8 Belgium white endives, cut into bite size pieces
2 bunches of arugula
1/4 cup of golden balsamic vinaigrette
Salt and pepper to taste
½ cup golden raisins
1 cup golden balsamic vinegar
1 tsp anise seeds
1 tsp Dijon mustard
1 tsp salt
1 tsp white pepper ground
1 tbsp sugar
2 cups olive oil
seeds from one pomegranate
½ cup fried or toasted pumpkin seeds
A small pinch of cayenne
3 oz crumbled fresh goat cheese