Leek Salad with Persimmons and Almonds Recipe


  • 2 tablespoons crushed marcona almonds
  • 2 cups baby arugula
  • 2 ripe Fuyu persimmons, peeled and cut into thin wedges
  • ½ cup crumbled Greek feta cheese
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon lemon juice
  • + 7 more ingredients
    • 1 tablespoon Dijon mustard
    • Kosher salt
    • 1 thyme sprig plus 1 teaspoon chopped thyme leaves
    • 1 bay leaf
    • 1 tablespoon unsalted butter
    • 1 ½ cups chicken stock or low-sodium broth
    • 4 medium leeks, white and tender green parts only, halved lengthwise

Set the leeks cut side up in a large skillet. Add the stock, butter, bay leaf, thyme sprig and a pinch of salt. Cover tightly and simmer over low heat until tender, about 30 minutes. Using a slotted spoon, transfer the leeks to a platter and drizzle with 2 tablespoons of the cooking liquid. Let c...

View full recipe at SpringPad


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