{"id":3701,"date":"2011-10-14T14:53:54","date_gmt":"2011-10-14T22:53:54","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=3701"},"modified":"2012-03-19T14:02:57","modified_gmt":"2012-03-19T21:02:57","slug":"persimmon-endive-apple-and-beet-salad-with-creamy-dressing","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/persimmon-endive-apple-and-beet-salad-with-creamy-dressing","title":{"rendered":"persimmon, endive, apple, and beet salad with creamy dressing"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><a href=\"http:\/\/www.chefmorgan.com\/persimmon-endive-apple-and-beet-salad-with-creamy-dressing\/salad-large\" rel=\"attachment wp-att-3711\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-3711\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/10\/salad-large-350x262.jpg\" alt=\"persimmon, endive, apple, and beet salad with creamy dressing\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/10\/salad-large-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/10\/salad-large-580x435.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>persimmon, endive, apple, and beet salad with creamy dressing<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats<\/span>:<\/span><\/p>\n<p><span style=\"color: #999999;\">serves 4<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\">you need:<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">salad<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">2 Belgian endives, sliced sideways into 1\u201d strips<\/span><br \/>\n<span style=\"color: #999999;\"> 1 ripe Fuyu persimmon, peeled and thinly sliced<\/span><br \/>\n<span style=\"color: #999999;\"> 1 medium golden beet, roasted and thinly sliced<\/span><br \/>\n<span style=\"color: #999999;\"> 1 Mutsu (or Crispin) apple, thinly sliced<\/span><br \/>\n<span style=\"color: #999999;\"> 1\/4 cup walnuts pieces, toasted<!--more--><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\">dressing<\/span><\/p>\n<p><span style=\"color: #999999;\">1 tablespoon X\u00e9r\u00e8s (or Sherry) vinegar<\/span><br \/>\n<span style=\"color: #999999;\"> 1\/2 teaspoon orange zest<\/span><br \/>\n<span style=\"color: #999999;\"> 3 tablespoons walnut oil<\/span><br \/>\n<span style=\"color: #999999;\"> 1\/4 cup diced persimmon<\/span><br \/>\n<span style=\"color: #999999;\"><a title=\"my market\" href=\"http:\/\/www.chefmorgan.com\/market\"> sel de Gu\u00e9rande<\/a> to taste<\/span><br \/>\n<span style=\"color: #999999;\"> 1- 1 1\/2 teaspoon quality honey<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\">how to:<\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Toast Walnuts<\/span>. Place walnut pieces in a pan over a medium-high flame and toast until golden brown and the oil in the nuts is beginning to release. Remove from flame. Set aside to cool.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Roast Beet<\/span>. Remove the ends of the beet. Wrap the beet in aluminum foil and place on a baking sheet lined with parchment paper. Roast in an oven preheated to<span style=\"color: #ff0000;\"> 400 degrees Fahrenheit<\/span>. Roast until a knife can easily be inserted into the beet. Remove from the oven.&nbsp; When cool enough to touch, but not cold, remove the skin (it should easily come off). Set aside to cool.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Slice Beet<\/span>. Using a mandoline, slice the beet into circle slices 1\/8\u201d thick. Cut slices into quarters.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Slice Apple<\/span>. Cut the top off of the apple creating a flat surface. Using the mandoline, slice the apple into circles 1\/8\u201d thick. Cut circles in half (they should be semi-circles). Remove seeds and core. Rub with lemon juice to prevent discoloration.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Slice Persimmon<\/span>. Remove Calyx and root from persimmon and remove skin. Using the mandoline, slice the persimmon into circle slices 1\/8\u201d thick. Cut into quarters.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Mix<\/span>. Place the endive pieces, persimmon slices, beet slices, and apple slices in a bowl.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Make Dressing<\/span>. Place vinegar, oil, zest, persimmon, salt, and honey in food processor or deep bowl. Use the food processor (or immersion blender if using a bowl) to pur\u00e9e mixture until creamy smooth.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Adjust Seasoning<\/span>. Season with salt to taste. If persimmons were not sweet, you may need to add a little more honey too.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Dress Salad<\/span>. Pour half of the salad dressing on the &nbsp;inside of the salad bowl. Add nuts. Use your hands to incorporate the dressing into the salad, making sure to separate the fruit slices (they will stick together). Add dressing as needed.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Serve<\/span>. &nbsp;Serve salad immediately after dressed.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/persimmon-endive-apple-and-beet-salad-with-creamy-dressing\/sal-with-dressind1\" rel=\"attachment wp-att-3708\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-3708\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/10\/sal-with-dressind1-350x262.jpg\" alt=\"persimmon, endive, apple, and beet salad with creamy dressing\" width=\"315\" height=\"236\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/10\/sal-with-dressind1-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/10\/sal-with-dressind1-580x435.jpg 580w\" sizes=\"auto, (max-width: 315px) 100vw, 315px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>persimmon, endive, apple, and beet salad with creamy dressing stats: serves 4 you need: salad 2 Belgian endives, sliced sideways into 1\u201d strips 1 ripe Fuyu persimmon, peeled and thinly sliced 1 medium golden beet, roasted and thinly sliced 1 Mutsu (or Crispin) apple, thinly sliced 1\/4 cup walnuts pieces, toasted<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[340,1],"tags":[83,130,767,622,620,621,846,110,619,75,845],"class_list":["post-3701","post","type-post","status-publish","format-standard","hentry","category-starters","category-uncategorized","tag-apples","tag-beets","tag-belgium-endive","tag-endive","tag-light-salad","tag-no-cream-dressing","tag-orange-zest","tag-persimmons","tag-simple-salad","tag-walnuts","tag-xeres-vinegar"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/3701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=3701"}],"version-history":[{"count":29,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/3701\/revisions"}],"predecessor-version":[{"id":6307,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/3701\/revisions\/6307"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=3701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=3701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=3701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}