Frisée Salad With Persimmons, Dates, And Almonds

39 faves
More from this source
Cooking Light

Comments

Add a comment

Ingredients

1 1/2 cups thinly sliced leek (about 1 large), divided

3 tablespoons water

2 tablespoons white wine vinegar

1 teaspoon extra-virgin olive oil

1/2 teaspoon kosher salt

1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)

6 cups frisée or bagged mâche salad greens

3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)

3 tablespoons sliced almonds, toasted

8 pitted dates, chopped (about 1/4 cup)

You might also like

Red Oakleaf And Frisée Salad With Persimmons
Williams-Sonoma
Bitter Greens Salad With Spiced Pecans And Pers...
Williams-Sonoma
Roasted Root-Vegetable Salad With Persimmons
Food & Wine
Umeboshi & Avocado Salad
Tokyo Terrace
Mustard-Roasted Chicken With Warm Frisée Salad...
Epicurious
Salad Of Frisée, Apples And Parmesan
Seven Spoons
Zuni Cafe’s Roasted Chicken + Bread Salad
smitten kitchen
Pear And Blue Cheese Salad
Lulu Powers
Autumn Salad With Apples And Pomegranates
Wolfgang Puck
Frisée And Wild Mushroom Salad With Poached Egg
Epicurious