To learn more about this recipe, read the related story, "Tennessee Ramblin'."
Salad of Young Fall Greens
Recipe adapted from "The Foothills Cuisine of Blackberry Farm," by Sam Beall (Clarkson Potter)
Yield: 4 servings
Cook Time: 5 minutes
6 tablespoons walnut halves
2 ripe Hachiya persimmons, halved
2 tablespoons white wine vinegar (preferably Semillon verjus)
½ small shallot, finely chopped
8 cups loosely packed baby winter greens (such as collard, kale or mustard greens) or sturdy salad greens (such as mizuna or frisée)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
1 medium Asian pear--peeled, cored and cut into thin wedges or small cubes
Small wedge Pecorino Toscano or Pecorino Romano, for shaving
1. Preheat the oven to 350°. On a rimmed baking sheet, place the walnuts and toast until golden, about 5 minutes. Remove the baking sheet from the oven and transfer the walnuts to a medium plate. Once cool, roughly chop the walnuts.
2. Set a medium-mesh sieve over a medium bowl and squeeze the halved persimmons into the sieve, rubbing the pulp through the sieve so it collects in the bowl. Whisk in the vinegar and shallot.
3. Place the greens in a large bowl and toss them with the olive oil. Sprinkle with the salt and toss again. Divide the greens between 4 plates. Top with the chopped pear and walnuts. Drizzle the persimmon dressing over the salads and use a vegetable peeler to shave a few paper-thin curls of cheese over the top. Serve immediately. Calories per Serving: 257; Sodium: 349mg; Total Carbohydrate: 27g; Fiber: 8g; Fat: 15g