Beets, Prosciutto-Wrapped Persimmons, and Bitter Greens with Creamy Blue Cheese

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

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What a selection of eye candy: beets, persimmons, and radicchio! I’ve combined them all in a wintertime salad that was inspired by an appetizer of prosciutto-wrapped persimmons that I ate at Metrovino Restaurant in Portland, Oregon.


  • 1 small head escarole, about 1 lb/455 g, cored
  • 1


  1. Tear the escarole and radicchio into large bite-size pieces. Rinse the escarole in several changes of cold water and then dry in a salad spinner. Soak the radicchio in a bowl of cold water for 1 hour to crisp it. Drain and dry in a salad spinner. After drying, spread the greens on large cotton towels (not terry cloth) or on several sheets of paper towels. Roll up like a