Arugula, persimmon, goat cheese, pomegranate
Serves 4
For the vinaigrette:
2 teaspoons red wine vinegar
1 tablespoon sherry vinegar
4 tablespoons olive oil
A pinch kosher salt
Freshly cracked black pepper
For the salad:
1 medium size fuyu persimmon, firm to the touch
½ pound arugula, cleaned
5 ounces fresh goat cheese
¼ cup pomegranate seeds
Method:
1. Prepare the vinaigrette by whisking the first five ingredients together. Taste and adjust the seasoning.
2. Trim the top and bottom of the persimmon with a sharp paring knife. Trim the sides until the outer skin is removed entirely.
3. Toss the arugula with vinaigrette, and place on four chilled salad plates.
4. Use a Japanese mandolin to slice the persimmon over each arugula salad.
5. Lightly crumble the goat cheese over each salad, and finish with pomegranate seeds. Serve immediately.
Prosciutto & persimmon antipasto
Serves 4
Ingredients:
8 large slices of Parma or San Danielle prosciutto, thinly cut, with some of fat still attached
2 medium size Fuyu persimmon, firm to the touch
¼ cup oil cured black olives (or substitute with your favorite variety of olives)
A few tablespoons of good finishing oil such as Cigala extra virgin oil (or substitute with your favorite variety)
Method:
1. Cut the green tops of the persimmons laterally with a sharp paring knife; do the same with the bottom.
2. Carefully trim around the persimmon, removing the outer skin.
3. Arrange 2 gorgeous slices of prosciutto on four plates.
4. Use a Japanese mandolin and slice the persimmon into thin medallions over the ham. Use four to five slices for each plate.
5. Garnish with a few olives. Drizzle a tablespoon of oil over each dish and serve as a first course.
Persimmon composition with hazelnuts, reggiano parmesan, mint Serves 4
Ingredients:
½ cup fresh hazelnuts, peeled of their skin
4 small to medium persimmons
1 four to five ounce chunk of Reggiano Parmesan
A few tablespoons of lemon oil
1 few fresh sprigs of mint
Method:
1. Preheat oven to 400 degrees. Place hazelnuts on sheet pan and bake for 10 to 12 minutes
or until the nuts are golden brown. Cool and lightly chop nuts to a medium texture.
2. Trim the top & bottom of each persimmon with a sharp paring knife. Remove the outer skin by trimming around the entire persimmon.
3. Use a Japanese mandolin to slice the persimmons. Arrange an even layer of persimmons on each plate.
4. With a kitchen peeler, peel the Parmesan into shards and arrange evenly over the persimmons.
5. Sprinkle each dish with hazelnuts, followed by a drizzle of lemon oil.
6. Finish with fresh mint leaves. Serve as a first course or light lunch with crusty baguette.
The Foreign Cinema
2534 Mission Street
San Francisco CA 94110
415-648-7600
Website: http://www.foreigncinema.com/
The Foreign Cinema offers a daily changing California/Mediterranean-inspired menu in an industrial chic setting located in the heart of the bustling Mission district. Dinner is served nightly as well as weekend brunch both Saturday and Sunday. Foreign and independent films are screened in our covered outdoor courtyard. Seating is available indoors fireside as well as upstairs in our semi-private mezzanine overlooking the dining room. Guests may enjoy cocktails and our complete menu from the main bar or on the patio outside. Modernism West, an art gallery in collaboration with Martin Mueller and Modernism Inc, is open to the public most nights and is an ideal space for private dining. After dinner drinks with rotating DJ's completes the evening in our adjacent bar, Laszlo.
