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

Name: Beets, Prosciutto-Wrapped Persimmons, and Bitter Greens with Creamy Blue Cheese
Yield: Serves 4
Ingredients: Kosher or fine sea salt; 1 tbsp. fresh lemon juice; 2 tbsp. finely snipped fresh chives; Freshly ground pepper; 4 paper-thin slices prosciutto; 2 Fuyu persimmons, cored and cut into 4 wedges; 1 small head radicchio, about 8 oz/225 g, cored; 1 small head escarole, about 1 lb/455 g, cored; ¼ cup/55 g packed crumbled good-quality blue cheese such as Roquefort, Gorgonzola, or a domestic blue; ¼ cup/60 ml. sour cream; ½ cup/120 ml. buttermilk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

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.

Ingredients

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

Starter
Gluten-free

Method

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