This Beet and Persimmon Salad with Blue Cheese and Crunchy Seeds was inspired by Top Chef winner Kristen Kish. She has a similar salad featuring summer stone fruit in her new cookbook Kristen Kish Cooking. What I loved about this recipe is the crunchy seed garnish. It’s made by baking seeds and honey together creating a crisp crumble that has a similar appearance to granola.
But I have to admit that it’s her wreath-like presentation of this dish that made me copy her nectarine version to include a more seasonally appropriate combination of beet and persimmon.
Making this a colorful plateful of something I’m going to call a Christmas Wreath Salad. GREG