The Market Report

Laura Avery talks with Lou Wine Bar's chef DJ Olsen about a salad he's making with chocolate persimmons. Join them for a $55 prix fixe wine-food paired meal on Monday nights.

Lou Wine Bar

724 N Vine St (1/2 block north of Melrose)

Hollywood, CA 90038

Chicory, Persimmon Salad with Walnuts and Champagne Creme Fraiche Dressing

(From DJ Olsen of Lou Wine Bar)

For dressing:

1/3 cup champagne vinegar

1 shallot

1 T Dijon mustard

1/2 cup canola oil

1/2 cup olive oil

1/4 cup creme fraiche

Combine champagne vinegar, shallot and Dijon mustard in a blender. Blend. Pour in steadily canola and olive oils to emulsify. Whisk in creme fraiche.

Assemble salad:

Break up frisee leaves, wild arugula, radicchio. Slice firm Fuyu or Tsuronoko Chocolate persimmons and add to salad. Top with frozen walnuts. Drizzle creme fraiche dressing over the top.

Chef Kelly Courtney, of Firefly in Studio City, likes to roast chestnuts and assemble them on a pizza or flatbread with blood sausage and roasted pears.

Music Break -- Spinning Wheel - Wade Marcus