Chicory Salad with Lemon Thyme Vinaigrette

Source: Chris Aguirre, Four Seasons Hotel San Francisco

Recipe Type: | Seasons: ,

This recipe was demonstrated for CUESA’s Market to Table program on November 30, 2013.

Serves 4


1 small shallot, minced
4 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
2 tablespoons honey
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 cups chopped mixed chicory greens, washed and dried
½ Fuyu persimmon, peeled, seeded, and thinly sliced
½ cup quartered and thinly sliced watermelon radishes
1 avocado, cut into large dice
2 ounces fresh goat cheese


1.    To make the dressing, add the shallot to a bowl with the lemon juice. Let marinate for a few minutes.

2.    Whisk in the thyme and honey, then pour in the olive oil slowly to emulsify. Season with salt and pepper to taste.

3.    To make the salad, toss the chicory greens, persimmon, radishes, and avocado with the vinaigrette. Season with salt and pepper. Divide the salad onto four plates and garnish with goat cheese.

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