T&D Willey Farms

Organic Farm | Madera, California

© 2017 Copyright T & D Willey Farms
13886 Road 20, Madera, CA 93637
(559) 673-9058 fax (559) 674-8110
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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PERSIMMON ARUGULA SALAD

From the Willey Test kitchen Serves 2 to 3.

1 bunch arugula, washed
1 bunch radishes, tops removed (optional)
1 cup thinly sliced Baby Leeks, white part only
1/2 tsp. sesame seeds
1 Tbls. white wine vinegar
1/4 tsp. sesame oil
3/4 Tbls. dry mustard
1/2 tsp. kosher salt
3/4 tsp. sugar
1/4 cup canola oil

Spin dry arugula, tear into salad size pieces, discard any tough stems, arrange on serving plate. Arrange sliced persimmon on top of arugula. Place leeks in a saucepan, cover with water, and simmer. Cook for 5 minutes, until tender. Drain and allow to cool. Coarsely grate radishes, if using, and set aside. Toast sesame seeds in a small skillet until light golden brown, set aside. In a blender or the bowl of a food processor, combine the vinegars, mustard, salt, and sugar; puree for about 2 minutes. While blender is running add both oils slowly. Stir dressing into the radishes. Stir in cooled leeks. Spoon this mixture over persimmons and arugula and garnish with sesame seeds.