Skip to main content
Epicurious

Belgian Endive, Fuyu Persimmon, and Baby Spinach Salad with Honey Mustard Vinaigrette

By Susanna Foo

4.0

(1)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 cup vegetable stock or water
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon coarse-grain mustard
1/2 teaspoon kosher salt
3 tablespoons olive oil
1 clove garlic, finely chopped
2 heads Belgian endive, core ends cut off and leaves separated
4 Fuyu persimmons, peeled and sliced
1 small head frisée, trimmed and leaves separated
1/2 pound baby spinach*
1 (4-ounce) piece Parmesan cheese, room temperature
*1/2 pound baby arugula can be substituted.

Preparation

  1. Step 1

    In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.

    Step 2

    In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.

    Step 3

    On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

TagsSaladSalad DressingEndiveChicoryLeafy GreensVegetablePersimmonFruitSpinachParmesanCheeseDairyStarterDinnerNut FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessSauteThanksgivingFallWinterEpicurious
Read More
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.