Cranberry And Persimmon Filled Endive With Tangy Goat Cheese Dressing

• For the cranberry and persimmon:
• 1 crisp Fuyu persimmon
• 1 1/2 cups fresh whole cranberries, washed
• 2 tablespoons granulated sugar, plus more if necessary
• Pinch of sea salt, if necessary
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• For the tangy goat cheese dressing:
• 2 ounces Chevre made with vegetable rennet
• 1 small garlic clove, minced
• 1 teaspoon sherry vinegar
• 1/2 teaspoon Dijon mustard
• 2 tablespoons Greek yogurt plus 2 tablespoons water thoroughly blended in a small bowl
• 1 teaspoon finely chopped Italian parsley
• Sea salt to taste
• Black pepper to taste
• +++++++++++++++++++++
• For walnuts:
• 1/4 cup walnut halves
• +++++++++++++++++++++
• For serving (scooping and drizzling):
• 3 Belgian Endive heads

1. Carefully remove the stem and peel the persimmon. Slice in half, and then cut each half into six wedges. Cut each wedge into thirds.
2. Combine cranberries and persimmon pieces in the bowl of a food processor. Pulse until mixture is uniform and finely chopped, occasionally using a spatula to scrape down the sides of the bowl. If you find yourself with any stubborn chunks of persimmon, simply pick these out and eat them. Add granulated sugar and pulse three more times to combine. At this point, you will want to taste the mixture. Depending on the tartness of the fruit, you may want to add a little more sugar to taste. You do not want it to be really sweet, but you also do not want it to be lip-puckering tart. Transfer fruit to a glass container (you should have 1 1/2 cups), cover with plastic wrap, and refrigerate for at least two hours.
3. MAKE THE DRESSING: Using a fork, mash goat cheese and garlic in a medium bowl; add sherry vinegar and mix to combine. Add Dijon mustard and mix to combine. Using a spatula, add yogurt-water mixture and combine until dressing is smooth. Fold in Italian parsley, and season to taste with sea salt and black pepper. At this point, if your dressing is too thick, you can add another Tablespoon of water and mix to combine thoroughly. Transfer dressing to a glass jar with a lid and refrigerate for at least two hours to let flavors meld.
4. Preheat oven to 350 degrees. Spread walnut pieces in a single layer on a large rimmed baking sheet. Toast nuts for 5-7 minutes, shaking the pan once, until fragrant and golden.
5. Allow nuts to cool. Finely chop. Transfer to an airtight container until needed for garnish.
6. Trim ends off Belgian endive heads. Carefully remove spears, discarding any outer layers that look less than perky. Rinse spears and thoroughly dry, using a spin dryer if you have one, or paper towels. You should have at least 24 good-sized spears, plus a few more for tasting. Reserve the tender, innermost spears for another use.
7. Arrange spears on a large serving platter if you are going the shared starter route, or individual plates, if you prefer the salad route. Before scooping out the fruit mixture, give it a good stir and taste it. I found that after sitting for two hours the fruits had mingled, mellowed, and needed a pinch of sea salt to perk them up. When satisfied, scoop a generous teaspoon of fruit and fill the stem end, gently pressing down on the fruit with the bottom of the spoon in an aesthetically pleasing way. Drizzle the dressing over the spears and garnish with toasted walnuts. Enjoy!

cranberry, persimmon, whole cranberries, sugar, salt, goat cheese, vegetable rennet, garlic, sherry vinegar, mustard, greek yogurt, italian parsley, salt, black pepper, walnuts, walnut halves, endive heads

Taken from food52.com/recipes/7799-cranberry-and-persimmon-filled-endive-with-tangy-goat-cheese-dressing (may not work)