Belgian Endive, Fuyu Persimmon, and Baby Spinach Salad with Honey Mustard Vinaigrette

Name: Belgian Endive, Fuyu Persimmon, and Baby Spinach Salad with Honey Mustard Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams baby arugula can be substituted; 227 grams baby spinach; 1 Tbsp balsamic vinegar; 2 heads Belgian endive, core ends cut off and leaves separated; 1 teaspoon cornstarch; 1 small head frisée, trimmed and leaves separated; 4 Fuyu persimmons, peeled and sliced; 1 clove garlic, finely chopped; 1 Tbsp honey; 1 teaspoons kosher salt; 1 Tbsp coarse-grain mustard; 3 Tbsps olive oil; 113 grams Parmesan cheese, room temperature; 1 Tbsp Asian sesame oil; 1 Tbsp soy sauce; 118 milliliters vegetable stock or water

Belgian Endive, Fuyu Persimmon, and Baby Spinach Salad with Honey Mustard Vinaigrette might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 11g of fat, and a total of 155 calories. This recipe serves 8. If you have honey, cornstarch, balsamic vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.

Ingredients you will need

Corn Starch

Sesame Oil

Soy Sauce

Mustard

Vinegar

Honey

Stock

Salt

Equipment you will use

Whisk

Bowl

In medium saucepan over moderately high heat, heat olive oil until hot but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil.

Ingredients you will need

Corn Starch

Soy Sauce

Garlic

Stock

Remove from heat and refrigerate until cool.

On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach.

Ingredients you will need

Belgian Endive

Baby Spinach

Persimmon

Equipment you will use

Bowl

Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

Ingredients you will need

Vinaigrette