Written by Ann Shepphird
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One of the most fun things for me to find in any city is the public market. The town of Napa, naturally, has a wonderful one. The Oxbow Public Market offers an array of goods -- from coffee to oysters to olive oil to spices. At the Oxbow Produce and Grocery, they not only offered fresh, local and organic produce that included currently-in-season persimmons and avocados and arugula but also a great recipe that brings them all together. Below is their recipe for Fuju Persimmon and Avocado Salad. Enjoy!
Ingredients 2 tbsp fresh lemon juice 1 1/2 tsp white miso 1/4 tsp black pepper 1/8 tsp salt 1/3 cup olive oil 3 firm ripe avocados, sliced 1 pound firm ripe Fuyu persimmons, peeled, halved, thinly sliced 2 bunches arugula
Dressing Blend lemon juice, miso, salt and pepper until smooth. With motor running, add olive oil in a slow steady stream to create emulsion.
Toss gently the sliced avocados and persimmons with the miso dressing to coat evenly.
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