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
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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.
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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.
