Mache and Persimmon Salad | seasonal recipes for everyone

Mache and Persimmon Salad
Serves 4
2 small shallots
2 tablespoons champagne vinegar
2 tablespoons lemon juice
½ teaspoon Dijon mustard
¼ teaspoon sugar (or stevia)
½ teapoon kosher salt
1/3 cup extra-virgin olive oil (or HCT oil)
2 Fuyu persimmons
4 oz. piece of Parmigiano Reggiano
8 oz. mache
freshly ground pepper
To make the dressing, whisk the shallots, vinegar, lemon juice, mustard, sugar and salt together. Slowly drizzle in the olive oil, whisking constantly to make an emulsified dressing. Set aside.
Cut the ends off each persimmon. With a paring knife, slice off the skin, removing as little flesh as possible. Using a mandoline, cut each persimmon into thin slices. (Alternatively, slice thinly using a sharp knife.) Set aside
Using a peeler or a knife, shave thin long strips off the block of Parmigiano. Set aside.
Place greens in a bowl and toss lightly with the vinaigrette. Divide the slices of persimmon evenly among the plates. Top each with a generous handful of greens. Top with the cheese shavings. Crack pepper over each salad and serve.

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Mache and Persimmon Salad | alexandra's kitchen — seasonal recipes for everyone