Prep Time:20 minutes
This classic composed salad is made with fuyu persimmons, the firm, flat-bottomed ones that you eat raw (as opposed to the pointy Hachiyas that you ripen until squishy and use in persimmon pudding). I think of fuyus as the peaches of autumn with their upbeat color and sunny-sweet flavor. Buy fuyus that are the size of a tomato and deep golden-orange in color. If you can’t find escarole (which is a chicory, like frisee), use two heads of Boston or butter lettuce.
1 head escarole
2 fuyu persimmons
1 bunch chives
3 ounces Roquefort or blue cheese
3 ounces walnut halves
1 heaping teaspoon Dijon mustard
3 tablespoons sherry vinegar or red wine vinegar
Pinch sea salt
1/4 cup good olive oil
freshly ground pepper
Slice the core end off the escarole, then rinse the leaves and spin dry. Working in batches, stack the leaves and slice them crosswise into 1/2-inch-wide shreds. Put the escarole in a big salad bowl. Cut the persimmons in half and with a paring knife, cut off the skin and stems. Slice persimmons about 1/4-inch thick and add to bowl. Thinly slice the chives and add them to bowl. Crumble in the cheese then add the walnuts.
Prepare the vinaigrette by whisking the mustard, vinegar, and salt together in a small bowl with a fork. Whisk in the oil. Pour over salad, toss well, then season with pepper. Serve right away.