Apple and Persimmon Salad


For the Croutons

1 Cup Cornmeal

3/4 Cup Flour

1 Tablespoon Baking powder

1/2 Teaspoon Salt

2 Teaspoons Chinese five spice

2 Tablespoons Honey

1 Egg

1 Cup milk

1/4 Cup Butter, melted

3 Tablespoons Olive oil

Salt and pepper

For the Dressing

1/2 Cup Olive oil

1/4 Cup Apple cider vinegar

Zest from half an orange

1 Tablespoon Fresh orange juice

1 Tablespoon Honey

1 Teaspoon Pepper

1 Teaspoon Fine sea salt

For the Salad

3 Cups Arugula

2 Cups Mixed greens

1-2 Cups Chopped rodicio

2 Carrots, ribboned with peeler

1-2 Tablespoons Sage, chopped

1 Apple, thinly sliced

1 *Fuyu Persimmon, thinly sliced

Note: only use a *Fuyu Persimmon for salads.

1 Cup cooked faro

1/2 Cup Pecans, chopped

1/2 Cup Blue cheese crumbles

1 Cup Chinese five spice croutons

Pomegranate seeds for topping

For the Croutons

Preheat your oven to 425, then line a 9" x 9" pan with parchment paper or spray with oil.

Sift dry crouton ingredients into a bowl.

In another bowl whisk eggs, butter, honey and milk.

Add dry ingredients to wet ingredients but do not over mix.

Pour batter into baking sheet and bake for 20 to 25 minutes.

Cool croutons and cut into cubes.

Return cooled crouton cubes to baking sheet.

Drizzle croutons with olive oil and sprinkle them with salt, pepper and garlic powder.

Bake croutons for an additional 20 minutes at 425 or until golden brown.

For the Dressing

In a small mason jar add in all dressing ingredients and shake well for 20 seconds.

Chill until serving salad, this dressing lasts 2 to 3 days in refrigerator.

To Assemble the Salad

Put salad ingredients in a large bowl and pour dressing on before serving. Enjoy!
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