• prep: 30 min
• cook: 55 min
• total: 1 hr 25 min

servings:

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite. Choose persimmons with the texture of a ripe tomato, as an under-ripe persimmon is too tannic to eat and will ruin the dish.

• 1 cup crumbled marinated feta or goat cheese (see Cooks' Note)
• 2 medium golden or red beets
• 3 ripe Fuyu persimmons
• 2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
• 1 teaspoon Meyer lemon zest (or regular lemon zest)
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Pinch sugar, optional
• 8 heads Belgian endive
• Torn fresh mint, for garnish

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