I actually love this dish and I want to put it back on the tasting menu for a week or two. It’s a wonderful combination of the sweet persimmons versus the bitter endives and frisée. I was very proud of this concoction.
This is a Persimmon and Red Endive Salad with Serrano Ham, Aged Manchego Cheese, Aged Apple Vinegar, and Micro Frisée.
Something I noticed when this was on the tasting menu for three weeks:
- Persimmons are more prevalent in Asian cuisines than western cuisines.
- Not many non-Asians knew what persimmons were.
- Asians didn’t know what persimmons were by its English name.
