- 5 pounds baby blue lake beans or haricots verts, stems removed
- 6 Fuyu Persimons
- 4 cups frisee, yellow leaves only, picked and washed (Belgian endive may be substituted)
- 2 shallots, peeled and finely minced
- 4 tablespoons sherry vinegar
- 1/4 cup walnut oil
- 1/4 cup pure olive oil
Blanch the green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels.
Peel the Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices.
Place the shallots into a mixing bowl and add the vinegar, slowly whisk in the two oils, season well with salt and pepper. Place the persimmons into a large mixing bowl and add the vinaigrette, mix well and season with salt and pepper, add the green beans and the frisee and toss well, check for seasoning and add salt and pepper as necessary.