Frisée and arugula salad with persimmon vinaigrette

Try this healthy and flavorful frisée and arugula salad with a tangy persimmon vinaigrette. Perfect blend of bitter greens and sweet dressing!

Ingredients:

• 1/3 cup very ripe persimmon purée (preferably the Hachiya variety)
• 4 to 5 cups combination baby frisée, arugula, sliced endive or treviso
• 4 slices thick-cut bacon
• 1 shallot, chopped
• 2 tablespoons white wine vinegar, divided
• 2 tablespoons walnut oil, such as La Tourangelle
• 1 ripe persimmon, peeled and sliced

Instructions:

1. *Prepare persimmon purée: Cut off the top of ripe persimmons and scoop out the flesh using a spoon. Blend the flesh in a food processor until smooth. Transfer the purée into a medium-sized bowl and set it aside. In a large bowl, place washed and dried lettuce and set it aside.
2. Cook bacon until it becomes crispy. Drain excess bacon grease from the pan, leaving 1 tablespoon. Turn off the heat, then add shallots to the hot pan and sauté them. Stir in 1 tablespoon of white wine vinegar. While the pan is still hot, pour the bacon-shallot mixture into the persimmon purée. Mix in the remaining vinegar and walnut oil. Drizzle the vinaigrette over the lettuce in the bowl and gently toss it.
3. Divide the salad onto 2 or 4 plates. Decorate with fresh celery leaves, mint leaves, and toasted walnuts. Place a slice or two of bacon on top, adjust based on the number of servings. Add some persimmon slices as well. Season with flaky sea salt and freshly ground black pepper. Serve immediately.

Summary:

• Calories: 857 kcal
• Fat: 71 g
• Protein: 20 g
• Carbs: 37 g
• Potassium: 988 mg
• Magnesium: 70 mg