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Braised Leek and Persimmon Salad
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Braised Leek and Persimmon Salad

Ingredients

Salad

  • 2 large leeks
  • 4 tbsp. butter
  • 1/2 cup water
  • 2 ripe persimmons each cut into 8 slices
  • 1/4 cup arugula
  • 2 tbsp. goat cheese crumbled

Vinaigrette

  • 1 cup champagne vinegar
  • 2 cups olive oil
  • 3 tbsp. maple syrup
  • 2 tbsp. dijon mustard

Instructions

Salad

  • Preheat oven to 350°.
  • Split leeks and rinse with water, then place in a shallow dish with the butter and water. Braise leeks in the oven for 15 minutes.
  • Remove from oven and allow to cool.

Vinaigrette

  • Whisk all ingredients together until smooth.

Plating the Dish

  • Cut the cooled leeks into rounds and toss them with the arugula and 4 slices of persimmon per plate.
  • Dress with vinaigrette.
  • Place salad in center of plate and sprinkle with goat cheese.

Notes

2Hawk Vineyard and Winery Bottle of 2018 Viognier

Servings: 4

Chef: Mike Hite

Partner Organization: Alchemy Restaurant

Wine Pairing: 2018 Viognier

The 2018 vintage proved once again what a natural site–climate-variety match our Rogue Valley vineyard site is to Viognier. The Indian summer ripened the fruit to perfection, making our job of turning the exceptionally uniform berries into wine both satisfying and pressure-packed. When fully ripe, Viognier reminds us of lemon-infused honey, and we successfully delivered those aromatics and flavors to the bottle. The complexities of crushed pineapple, yellow peach, apricot pit, and orange blossom begin to show with air. This wine carries wonderfully balanced acidity with liveliness on the palate despite its weight and concentration, which will allow it to develop additional bottle bouquet over the next two to four years.