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Chicory Salad with Lemon Thyme Vinaigrette

Chris Aguirre, Four Seasons Hotel San Francisco
No ratings yet
SERVINGS: 4 servings
RECIPE CATEGORY: Salads
HERB: Chicory, Thyme
KEYWORDS: chicory, lemon, thyme

Ingredients
  

Dressing
  • 1 small shallot, minced
  • 4 Tbsp fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • 2 Tbsp honey
  • ¼ cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper (to taste)
Salad
  • 4 cups chopped mixed chicory greens, washed and dried
  • ½ Fuyu persimmon, peeled, seeded, and thinly sliced
  • ½ cup quartered and thinly sliced watermelon radishes
  • 1 avocado, cut into large dice
  • 2 oz fresh goat cheese

Instructions
 

  1. 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.
  2. 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.
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