Persimmon, Radish and Citrus Salad

Pair with Long Meadow Ranch Brut Rosé, Anderson Valley
Recipe Courtesy of Kipp Ramsey
Yields 4-6 servings
  • 3 Fuyu Persimmons, large dice
  • 1 bunch Easter Egg Radish, thinly sliced
  • 1 blood orange, segmented
  • 1/2 c walnuts, toasted and chopped finely
  • 1/2 c citrus dressing, recipe below
  • 1 bag arugula or mustard greens
  • Chef’s finishing salt, such as Maldons
  • Honey
  • EVOO
  • Espelette chili or hoshigaki (optional)
Citrus dressing
  • 1/4 c lemon juice
  • 1 tsp Dijon mustard
  • Honey, to taste
  • 3/4 c EVOO
  • Salt and fresh ground pepper, to taste
  • Lightly dress the persimmons and sliced radish with citrus dressing. Season with salt and arrange on your serving dish. Toss greens with remaining dressing and place on top. Add the blood orange segments around the plate. Finish with walnuts, a drizzle of honey and olive oil.

For the dressing

  • Whisk together lemon juice, Dijon mustard and honey in a medium mixing bowl. Drizzle in extra virgin olive oil while whisking until emulsified. Season to taste with salt and black pepper.