Ingredients
1/2 cup whole almonds
1/4 teaspoon EVOO–probably need more or add some butter
2 tablespoons sugar
salt and pepper
1/2 pound frisee
1/2 pound spinach
4 Fuyu persimmons
1/2 pound goat cheese
Dressing:
1/4 cup champagne vinegar
1 small shallot, minced
salt and pepper
1/2 cup EVOO
Preparation
Candy the almonds with the sugar & oil/butter. Cut persimmons in quarters, then 1/8 thick slices. Toss with a little dressing to keep things from sticking together.
Toss everything together with dressing. Sprinkle with almonds and crumble goat cheese on top
