This is a simple green salad, just in time for Thanksgiving, using some of my Fuyu persimmons that I wrote about just a few days ago.
- Lettuce, spinach, kale, or chard
- Fuyu persimmons
- Vinegar, preferably Pear (see tip below)
- Olive oil
- Hazelnuts, toasted (see tip below)
- Blue Cheese (see tip below)
Whisk equal parts olive oil and vinegar. Toss to lightly coat greens. Top with sliced persimmons, toasted hazelnuts, and blue cheese. Easy peasy.
Use a sumptuous, fruity, light vinegar. I recently purchased this amazing pear vinegar from Mt. Hood Socialize in Parkdale, Oregon. She was just closing up shop for the season, and I was lucky to catch her and purchase many of her amazing vinegars. She bottles them in these beautiful Eiffel tower shaped glass containers. I purchased many to give away for gifts.
Use high quality blue cheese. I love Crater Lake Blue from the Rogue Creamery made in southern Oregon.
Oregon is the hazelnut capitol of the world, so local hazelnuts are the obvious choice for this salad. I love using vintage kitchen gear, and this old nut grinder still works great. Toast your hazelnuts on the stove top, rather than in the oven. This gives you more control and helps prevent burning them. They are toasted when you can smell their nutty flavor and they only darken slightly.