persimmon, pecorino and toasted hazelnut salad

DinnerParty14This past weekend was wonderful. On Friday, my dear friend Antonella came into town to visit, and we had a delicious meal at Seven Hills on Friday night, a shopping excursion on Fillmore on Saturday afternoon, and dinner at Hakkasan on Saturday night. So lovely to spend quality time with a best friend – so restorative and balancing. On Sunday afternoon, we invited another close friend, Greta, and her husband Jeff, the executive chef at Dio Deka, over for an early Sunday supper. For the first course, I made an autumn-appropriate salad with mache, sliced persimmon, shaved pecorino and toasted hazelnuts, with a simple red wine vinaigrette.  Greta and Jeff also brought delicious bread from Manresa, homemade goat cheese {which Jeff turned into an amazing crostini} and Greta brought several different flavors of her incredible cookies for dessert. We also made a homemade wild mushroom ravioli* with a brown butter thyme sauce and a grilled skirt steak with rosemary, garlic, olive oil and flaked Maldon sea salt, but sadly, it got dark too early and we didn’t get any decent shots {you just can’t beat natural light}. I can’t say I cared terribly – it was so wonderful to spend time with close friends, sipping on wine and sharing stories around a dinner table during this time of year. I feel so grateful.

* = I am alway so optimistic when it comes to home pasta making, only to inevitably find myself cursing away like a sailor when the dough doesn’t cooperate and I have no room to stretch out 6 foot long sheets of pasta in my tiny kitchen.  But that’s another story.

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Recipe

  • 1/2 c. hazelnuts
  • 1 pound mache salad mix
  • 1 persimmon, peeled and sliced thinly
  • Pecorino cheese
  • 1/3 c. olive oil
  • 2 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Fleur de sel
  • Freshly ground cracked pepper

Chop hazelnuts coarsely, then put in a medium skillet over medium low heat. Heat for 5 to 10 minutes or until hazelnuts are golden brown and fragrant. Remove hazelnuts to separate bowl to prevent overcooking and set aside.

Place mache in serving bowl. Using a vegetable peeler, shave Pecorino over salad. Scatter persimmon slices and toasted hazelnuts over salad.

In a small bowl, whisk together olive oil, vinegar, mustard, fleur de sel and pepper to taste.  Drizzle over salad and toss to combine throughly.

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9 Responses to persimmon, pecorino and toasted hazelnut salad

  1. Everything about this is perfect. Just beautiful. ❤

  2. Beautiful salad, I love the varied flavors and textures. Sounds like a wonderful time with your good friend.

  3. Alice says:

    I LOVE this!!! I was stressing over what to bring to a company potluck this Friday… and this salad is perfect!! Thanks for sharing! xo

  4. Skye says:

    What a stunning way to use persimmons. Autumnal, but still light.

  5. andmorefood says:

    ah, you take such beautiful photos! and I love hakkasan too 😀

  6. laurasmess says:

    What a beautiful salad Lindsay. I love the varied textures and colours… a wonderful celebration of fall (and the onset of summer, over here! I can still imagine eating this very happily!) xx

  7. Pingback: Vegetarian + Vegan Thanksgiving Cheat Sheet - The Market Hopper

  8. I love this. Usually I find persimmons too sugary sweet for my taste, but paired with these stronger savory flavors, it might be just the right balance!

    Luci’s Morsels – fashion. food. frivolity.

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