Persimmon, Apple and Fennel Salad with Bresaola
by Executive Chef, Todd Aaron
of Tierra Sur at Herzog Winery When fall arrives, we look forward to getting California persimmons. Originally, from the Far East this deeply brilliant orange fruit has a light honey suckle flavor that goes well with salads. There are two varieties available in the market Hachiya, which is acorn in shape and very astringent until it becomes soft and ripe and Fuyu which are round, short and seem to have four sides. The Fuyu variety is the fruit you want because it can eaten while it is still firm. You may even leave your persimmons on your counter for a few days to ripen but don't let them become to soft or you wont be able to peel and slice them for this recipe. We accompany this fruit salad with salty thin slices of cured meat but you may simply enjoy the sweet fruit and bitter endive salad with out the meat. Enjoy.
1 fennel bulb
1 apple, Braeburn, Gala or Arkansas black, cored peel on
1 Fuyu persimmon peeled
2 oz. dried cured beef, bresaola or other cured meat sliced paper thin
3 tablespoon sherry vinegar
4 tablespoons Spanish arebequina olive oil, Salt and pepper |
