Market Recipe: Persimmon Salad

Persimmon Salad
by Market Chef Maggie Perkins from Maggie’s Farm
Ingredients
Bouldin Food Forest Hot Shot Mix greens
Texas Hill Country Olive Co extra virgin olive oil
Engel Farms persimmons
JBG Organic purple cabbage, baby fennel bulbs, small pomegranate
Belle Vie Farm Ham
Texas Hill Country Olive Co mandarin balsamic
Pure Luck Dairy Chevre
Salt & freshly ground black pepper
Jake & Jubi’s Original Nut Crunch
Instructions
Let chèvre soften at room temperature for about an 30 minutes.
Tear Hot Shot Mix greens and young purple cabbage into bite sized pieces. Rinse well and drain. Wrap to dry in paper toweling. Set aside.
Pare persimmons by slicing thinly from bottom to top, stopping short of top cap. Discard cap.
Shave young fennel bulbs with a sharp knife. Chop tender fronds and set aside for dressing.
In a small skillet over medium heat, warm ham slices until slightly crisped. Remove from pan and slice into lardons.
In a large mixing bowl. Toss greens, cabbage, and shaved fennel with approximately 2 T extra virgin olive oil. Remove to layer greens on salad platter.
In same bowl, add 2 T mandarin balsamic vinegar, 2 T water, and 1T chopped fennel fronds to softened chèvre. With a wire whisk, combine ingredients vigorously until all combined, adding water as necessary to yield a pourable dressing. Season to taste with a dash of salt and freshly ground black pepper.
Top greens with ham lardons, nutty crunch topping, and persimmon slices. Half pomegranates with a knife, and squeeze halves, juice and seeds topping persimmons.
Plate individual salads and serve with side cups of Citrus Chèvre dressing.

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