Crisp Fuyu Persimmon, Avocado & Shaved Comté Bistro Salade with Light Tangerine-Shallot Vinaigrette

Instructions

1. 1

   Set a small dry skillet over medium-low heat. Add 0.33 cup raw shelled pistachios and toast gently, tossing frequently, until fragrant and warm to the touch, about 4 to 5 minutes. Transfer immediately to a cutting board to cool, then roughly chop.

   5 min

   Tip: Watch pistachios closely; their delicate green oils turn bitter quickly if scorched.

2. 2

   In a medium glass bowl, combine 1 small shallot, 2 tbsp fresh tangerine juice, 1 tbsp Champagne vinegar, 1 tbsp Meyer lemon juice, 1 tsp Dijon mustard, 0.25 tsp fleur de sel, and 0.25 tsp cracked pink peppercorns. Let sit for 5 minutes so the citrus acids gently macerate and tame the allium bite, then steadily whisk in 0.25 cup extra-virgin olive oil until loosely emulsified.

   6 min

   Tip: Macerating the shallots in the citrus-vinegar base before adding oil is the secret to a bright, never-harsh bistro dressing.

3. 3

   Trim the calyx crowns from 2 medium firm Fuyu persimmons and shave them horizontally into paper-thin discs using a mandoline. Shave 1 small fennel bulb paper-thin as well. Place both into a wide, chilled mixing bowl.

   5 min

   Tip: Make sure to choose Fuyu persimmons—the squat, tomato-shaped variety—which are delightfully crisp and sweet when firm, unlike astringent Hachiyas.

4. 4

   Gently slice 1 large ripe Hass avocado into elegant crescents. Add 4 cups tender upland watercress and 2 tbsp fresh French tarragon leaves to the bowl containing the shaved persimmons and fennel.

   4 min

   Tip: Keep watercress bone-dry so the delicate vinaigrette clings rather than slips right off the greens.

5. 5

   Drizzle half of the prepared tangerine-shallot vinaigrette over the watercress, fennel, tarragon, and persimmons in the bowl. Using clean hands or salad spoons, toss with a feather-light touch until every leaf and persimmon slice glistens. Season with remaining 0.25 tsp fleur de sel.

   3 min

   Tip: Never drown bistro greens; a sheer, glossy veil of dressing allows the peppery watercress and honeyed fruit to sing.

6. 6

   Arrange the dressed salad loosely across a wide, low ceramic serving platter. Tuck the prepared 1 large ripe Hass avocado slices amongst the greens and persimmons. Drape 2 oz 18-month aged Comté cheese ribbons over the top, scatter the chopped toasted 0.33 cup raw shelled pistachios, spoon the remaining vinaigrette over the avocado slices, and finish with a pinch of reserved fennel fronds.

   4 min

   Tip: Serve immediately alongside a chilled glass of skin-contact Chenin Blanc or dry cider.