Cranberry And Persimmon Filled Endive With Tangy Goat Cheese Dressing

By Food52
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For the cranberry and persimmon:

1 crisp Fuyu persimmon

1 1/2 cup fresh whole cranberries, washed

2 tablespoons granulated sugar, plus more if necessary

Pinch of sea salt, if necessary


For the tangy goat cheese dressing:

2 ounces Chevre made with vegetable rennet

1 small garlic clove, minced

1 teaspoon sherry vinegar

1/2 teaspoon Dijon mustard

2 tablespoons Greek yogurt plus 2 tablespoons water thoroughly blended in a small bowl

1 teaspoon finely chopped Italian parsley

Sea salt to taste

Black pepper to taste

For walnuts:

1/4 cup walnut halves

For serving (scooping and drizzling):

3 Belgian Endive heads

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