Grilled persimmon salad with mapo vinaigrette
INGREDIENTS
For the Salad:
- 2 persimmons, cut into wedges
- 4 cups arugula (100 g)
- 1/2 head radicchio, chopped and soaked in warm water for 10 minutes
- 1 to 1 + 1/4 cups soft cheese, cut into small pieces (150-200 g)
- 4-5 radishes, thinly sliced
- 1/4 cup toasted almonds (30 g)
For the Mapo Vinaigrette:
- Zest of 2 mapo (mandarin hybrid citrus)
- Juice of 2 mapo
- 1 tablespoon vinegar
- 1 teaspoon grated ginger
- 3 tablespoons extra virgin olive oil
INSTRUCTIONS
- Prepare the vinaigrette: Blend together the zest and juice of the mapo, vinegar, grated ginger, and olive oil until smooth.
- Grill the persimmons: Place the persimmon wedges on a grill for a few minutes until they become slightly caramelized.
- Assemble the salad base: Drain and dry the radicchio, then toss it with the arugula and arrange on a serving plate.
- Add toppings: Layer the salad with radish slices, grilled persimmons, cheese pieces, and toasted almonds.
- Dress and serve: Drizzle the salad with the mapo vinaigrette and serve immediately.
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