Belgian Endive, Fuyu Persimmon, And Baby Spinach Salad With Honey Mustard Vinaigrette
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
40
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Vegetable Stock1 tsp
Cornstarch1 tbsp
Soy Sauce1 tbsp
Balsamic Vinegar1 tbsp
Honey1 tbsp
Grain Mustard (coarse-)1 tsp
Kosher Salt3 tbsps
Olive Oil1 clove
Garlic (finely chopped)450 g
Baby Spinach (*)Directions:
1
In small bowl, whisk together stock and cornstarch
2
In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt
3
In medium saucepan over moderately high heat, heat olive oil until hot but not smoking
4
Add garlic and sauté until soft, about 30 seconds
5
Stir in stock-cornstarch mixture and bring to boil
6
Reduce heat to moderate and simmer until thickened, about 5 minutes
7
Stir in soy sauce mixture and return to boil
8
Remove from heat and refrigerate until cool
9
On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim
10
In large bowl, combine frisée and baby spinach
11
Add vinaigrette and toss to coat
12
Divide among plates, placing one mound in center of each
13
Using vegetable peeler, shave curls of Parmesan atop each salad and serve
14
In small bowl, whisk together stock and cornstarch
15
In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt
16
In medium saucepan over moderately high heat, heat olive oil until hot but not smoking
17
Add garlic and sauté until soft, about 30 seconds
18
Stir in stock-cornstarch mixture and bring to boil
19
Reduce heat to moderate and simmer until thickened, about 5 minutes
20
Stir in soy sauce mixture and return to boil
21
Remove from heat and refrigerate until cool
22
On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim
23
In large bowl, combine frisée and baby spinach
24
Add vinaigrette and toss to coat
25
Divide among plates, placing one mound in center of each
26
Using vegetable peeler, shave curls of Parmesan atop each salad and serve