Chicories Recipe

Roast persimmon

Preheat oven to 425°F (220°C). Halve one ripe Fuyu persimmon, brush cut sides lightly with 1 tsp olive oil, place cut-side down on a parchment-lined baking sheet. Roast 18–22 minutes until flesh is soft and caramelized at the edges. Let cool slightly, then scoop out flesh into a blender or bowl and puree until smooth. Measure 1 cup of the puree for the vinaigrette; reserve any extra for another use.

Emulsify dressing

In a bowl or small blender combine 1 cup roasted persimmon puree, 2 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp minced shallot, and 1 tsp lemon juice. Slowly stream in 4 tbsp extra-virgin olive oil while whisking (or blend briefly) until the dressing is emulsified and glossy. Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 1–2 tsp warm water to reach a pourable consistency. Chill briefly if desired.

Preheat oven to 350°F (175°C). Using a small round cookie cutter (1 1/2–2 inch) or a knife, cut the chilled cheddar into 8–12 thin coins (about 1/8-inch thick). Place coins onto a parchment-lined baking sheet spaced slightly apart. Bake 6–8 minutes until edges begin to melt but center still holds shape; watch closely to avoid burning. Remove and let cool on the sheet for 5 minutes — coins will firm as they cool. Alternatively, for crisper coins, bake 8–10 minutes until golden and let cool completely to crisp up.

Preheat a medium skillet over medium-high heat (or use the same oven at 375°F). Lay slices of thin ham flat in the dry skillet (no oil). Cook 2–3 minutes per side until edges become crisp and brown. Transfer to a paper-towel-lined plate to drain and cool; once cooled, break into bite-sized shards. If using oven, place ham slices on a parchment-lined sheet and bake 8–10 minutes, checking to avoid burning.

Prepare chicories: separate and rinse Belgian endive or chicory leaves, spin or pat dry thoroughly and place on a serving platter or divide among 4 plates (about 1 1/2 cups per person).

Slice the remaining persimmon (the one not roasted into the puree) into 1/4-inch wedges and arrange evenly over the leaves.

Arrange 2–3 cheddar coins per plate (or 8–12 coins total) over the chicories. Scatter crisp ham shards across the salads.

Drizzle the roasted persimmon vinaigrette evenly over the salads — about 1 to 1 1/2 tbsp dressing per serving (use more or less to taste).

Finish with a sprinkle of 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper per plate (adjust to taste), then scatter 1/2 tbsp snipped chives over each plate as garnish.

Serve immediately so cheddar coins and ham remain crisp. Leftover dressing can be refrigerated up to 3 days.