Sea salt and freshly ground black pepper(to taste)
Salad
4cupschopped mixed chicory greens, washed and dried
½Fuyu persimmon, peeled, seeded, and thinly sliced
½cupquartered and thinly sliced watermelon radishes
1avocado, cut into large dice
2ozfresh goat cheese
Instructions
To make the dressing, add the shallot to a bowl with the lemon juice and let marinate a few minutes. Whisk in the thyme and honey, then pour in the olive oil slowly to emulsify. Season with salt and pepper to taste.
To make the salad, toss chicory greens, persimmon, radishes, and avocado with the vinaigrette. Season with salt and pepper. Divide among four plates and garnish with goat cheese. Serves four.
Here it is—the favorite books of 2025 read by members of The Herb Society of America’s book clubs. The Herb Society of America has four active book discussion groups. The...
...Sunshine Tea ½ cup German or Roman Chamomile ½ cup mild, low-caffeine, floral green tea, such as Jasmine 2 tablespoons lemon verbena (or substitute lemon balm) 2 tablespoons floral-forward lavender,...
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