LCBO Food and Drink Holiday 2015

SEASONAL PERSIMMONS

PERSIMMON & BLUE CHEESE SA D WITH MEYER LEMON DRESSING

2 cups (500 mL) packed baby arugula 8 leaves butter or leaf lettuce, torn 2 Fuyu persimmons, peeled and cut into wedges ½ sweet yellow pepper, cut into thin strips 2 oz (60 g) mild blue cheese, crumbled, about ⅓ cup (80 mL) 1 Whisk together lemon zest, juice and sugar in a bowl. Gradually whisk in olive oil, then season with salt and pepper to taste. 2 Pour half of the dressing over arugula and lettuce in a large bowl and toss gently to coat. Add persimmons to remaining dressing and toss to coat. 3 Arrange greens on plates, sprinkle overtop with peppers and blue cheese, then top with

Seasonal ingredients—Meyer lemons and persimmons—brighten up this winter salad, making it the perfect refreshing starter to a rich, comforting meal. This works nicely with persimmons that are quite firm, like an apple, or a little on the softer side (the flesh yields to gentle pressure when squeezed). The skins are a bit tough so peel them away with a vege- table peeler or paring knife before cutting the wedges. If you prefer to skip the blue cheese, other nice additions include toasted almonds, hazelnuts or green pumpkin seeds. 1 tsp (5 mL) finely grated Meyer lemon zest 2 tbsp (30 mL) fresh Meyer lemon juice 1 tsp (5 mL) granulated sugar or liquid honey 3 tbsp (45 mL) olive oil Salt and freshly ground pepper

persimmons and drizzle any remaining dress- ing overtop. Serves 4 TIP  If Meyer lemons aren’t available, use half lemon and half tangerine or mandarin orange zest and juice.

WHAT TO SERVE Castello Del Poggio Moscato Frizzante LCBO 250498, $13.55 Relax Riesling LCBO 621888, $12.40

FOOD & DRI NK HOLIDAY