Gently Roasted Fuyu Persimmon Salade with Warm Chèvre Croûtons & Champagne Vinaigrette

Instructions

1. 1

   Preheat your oven to 375°F (190°C). On a parchment-lined rimmed baking sheet, toss 3 Fuyu persimmons wedges with 2 tbsp unsalted butter, 4 sprigs fresh thyme leaves, a pinch of 1/2 tsp flaky sea salt, and 1/4 tsp freshly cracked black pepper.

   5 min

   Tip: Make sure you use squat, tomato-shaped Fuyu persimmons, not the astringent acorn-shaped Hachiyas! We want them firm-ripe so they caramelize without collapsing into purée.

2. 2

   Slide the persimmons into the oven and roast gently until they are tender when pierced with a paring knife and the edges turn glossy amber, about 18 minutes.

   18 min

   Tip: Gentle roasting coaxing out their natural pumpkin-honey sweetness without turning them to mush.

3. 3

   While the persimmons caramelize, make your vinaigrette: in a small bowl, whisk together 1 medium shallot, 2 tbsp Champagne vinegar, 1 tsp Dijon mustard, and 1 tsp wildflower honey. Let sit for 5 minutes so the shallots soften, then slowly stream in 3 tbsp extra-virgin olive oil while whisking until emulsified. Season with a pinch of 1/2 tsp flaky sea salt.

   6 min

   Tip: Macerating the minced shallots in the vinegar first tames their raw sulfur bite into sweet, delicate tang.

4. 4

   Arrange 8 slices baguette on a small baking tray. Brush the tops with the remaining 1 tbsp extra-virgin olive oil, then set one round of 6 oz fresh goat cheese (chèvre log) atop each slice.

   4 min

   Tip: Chilling your goat cheese log makes it much easier to slice neatly without crumbling into a mess.

5. 5

   Pop the chèvre croûtons into the oven alongside the persimmons for the last 6 minutes of roasting, until the baguette is crisp and golden and the cheese is soft, slumped, and just starting to bubble.

   6 min

   Tip: Watch closely—you want the cheese warm and custardy in the center, not sliding entirely off the bread.

6. 6

   In a wide salad bowl, combine 5 cups mixed bitter chicories (such as Castelfranco, Treviso, or Frisée), 1/3 cup walnuts, and 2 tbsp fresh tarragon. Drizzle with three-quarters of the prepared Champagne vinaigrette and toss gently with your hands to gloss every leaf.

   3 min

   Tip: Always use clean hands to toss chicories; tongs tend to crush their lovely crisp structure.

7. 7

   Divide the dressed chicories across shallow bistro bowls. Scatter the warm, roasted persimmon wedges over the top, perch two warm chèvre croûtons alongside each plate, drizzle with remaining vinaigrette, and finish with a pinch of 1/2 tsp flaky sea salt.

   3 min

   Tip: Serve immediately while the persimmons and goat cheese are still gently warm from the oven.