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.

Print Recipe Pin Recipe

Prep Time 10

Servings: 4

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

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!