WINTER CRUNCH SALAD WITH APPLE, PERSIMMON, AND TOASTED SEEDS.
A symphony of crunchy winter flavors, from crisp fresh lettuces and radicchio to apples, persimmons, crispy shallots, and toasted seeds.
Ingredients
WINTER CRUNCH SALAD
- 1/3 cup olive oil
- generous 3/4 cup very thinly sliced shallots
- pinch sea salt
- 1 5 oz. container Earthbound Farm Rosé Blend lettuce or 5 oz. lettuces of choice, washed and dried, including some radicchio
- 1/2 large apple, cored and thinly sliced
- 1 medium Fuyu persimmon, trimmed and sliced
- 3 tablespoons toasted sunflower seeds
- 3 tablespoons toasted pumpkin seeds
- 1/4 cup crumbled goat cheese, feta cheese, or diced cheddar
STONEGROUND MUSTARD VINAIGRETTE
- 1/3 cup olive oil use remaining olive oil from above, plus whatever more you need
- 1/4 cup red wine vinegar or apple cider vinegar
- 2 teaspoons stoneground mustard
- 1/2 teaspoon honey or more to taste
- 1/4 teaspoon sea salt or more to taste
- fresh cracked pepper to taste
Instructions
WINTER CRUNCH SALAD
- In a medium frying pan over medium heat, warm olive oil. After about a minute, test the oil with a droplet of water. When it sizzles, add thinly sliced shallots. Distribute evenly and swirl in pan as the shallots begin to brown.
- Stir gently with a silicone spatula to bring any quicker-cooking shallots to the center of the pan for an even cook. Once they turn a golden brown, remove from heat and quickly drain oil into a bowl to use for salad dressing. Set crispy shallots aside in a separate bowl.
- In a large salad bowl, make a bed of the lettuces. Add the sliced apples and persimmons, the toasted seeds, and the cheese. Finish with the crispy shallots.
STONEGROUND MUSTARD VINAIGRETTE
- Mix all ingredients in a small jar and whisk vigorously—or seal the jar and shake—to combine.
- Drizzle dressing over the salad just before serving—no sooner!