Penryn Orchard Specialties
----------------Farm Fresh Seasonal Recipes
Recipe courtesy of: Lou Wine Bar
Dressing – Makes about 1 cup, enough for 8 servings 2 tsp. minced Shallot ¼ cup Champagne Vinegar 2 tsp. Dijon mustard Emulsify these ingredients using a food processor or blender Add 1/4 cup canola and 1/4 cup olive oil, and blend Add a little salt Add ¼ cup crème fraiche and blend. Dressing will be creamy and dreamy
Salad: 4 cups Radicchio 4 cups Wild Arugula 4 cups Frisee Topping: 1 cup Fresh walnuts (not roasted) 4 firm-ripe Tsurunoko “chocolate” Persimmons
Process: Toss the salad greens in the dressing, and mound on plates. Cut ½” off the calyx end of Tsurunoko persimmons, and pull out the seeds. A pair of tweezers or needle nose pliers works well for this. Slice the Tsurunokos into wedges, and top the salad with persimmon slices and walnuts.
We keep adding to our recipes section as time allows and inspiration strikes. If you create a recipe using our fruit, please e-mail it to us and we will gladly post it.
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