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Hesse Salad
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Comment1 pound baby greens
1 head frisée
1 head frisée
3 Fuyu persimmons
1/2 cup macadamia nuts
1/2 cup macadamia nuts
1 cup goat cheese, crumbled
Vinaigrette
Vinaigrette
3/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 large shallot, finely chopped
2 Tbsp. chopped chives
Salt and pepper to taste
Clean baby greens. Clean frisée and cut pieces in half. Soak both baby greens and frisée in cold water for 10 minutes, then spin in a salad spinner to remove excess water. Place cleaned greens in a large bowl. Julienne Fuyu persimmons (to matchstick size) and add to greens. Add macadamia nuts and crumbled goat cheese and set aside.
Make the vinaigrette. Whisk together shallots, apple cider vinegar and extra virgin olive oil. Add salt and pepper to taste and finish with chopped chives. Pour dressing over the salad, toss and serve. Serves 6.
Suggested wine pairing: Hess 2006 Mount Veeder Chardonnay
1/4 cup apple cider vinegar
1 large shallot, finely chopped
2 Tbsp. chopped chives
Salt and pepper to taste
Clean baby greens. Clean frisée and cut pieces in half. Soak both baby greens and frisée in cold water for 10 minutes, then spin in a salad spinner to remove excess water. Place cleaned greens in a large bowl. Julienne Fuyu persimmons (to matchstick size) and add to greens. Add macadamia nuts and crumbled goat cheese and set aside.
Make the vinaigrette. Whisk together shallots, apple cider vinegar and extra virgin olive oil. Add salt and pepper to taste and finish with chopped chives. Pour dressing over the salad, toss and serve. Serves 6.
Suggested wine pairing: Hess 2006 Mount Veeder Chardonnay
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