Colorful Quinoa & Persimmon Salad

Ingredients

• Quinoa

• 1/2 cup red quinoa, rinsed

• Browned Mustard and Honey Dressing

• 3 Tablespoons Maille Originale Dijon Mustard
• 2 Tablespoons honey
• 1/3 cup extra virgin olive oil
• 3 Tablespoons Maille White balsamic vinegar
• Kosher salt and black pepper to taste

• Persimmon Salad

• 2 Applewood smoked bacon slices, cut into 1/4 inch crosswise pieces
• 4 cups rough chopped Belgian endive
• 2 small Fuyu persimmons, diced
• 1/4 cup chopped toasted pecans
• 1 ounce Parmesan cheese, shaved

Instructions

1. For Quinoa Cook quinoa according to package directions, about 20 minutes. Let cool and fluff with a fork.
2. For Browned Mustard and Honey Dressing: Preheat oven to 325. Line a small baking sheet with foil and spread mustard on the prepared baking sheet about a 1/4 inch thick. Bake mustard until a crust forms and the mustard is slightly firm, about 10 minutes.
3. Meanwhile in a small skillet brown the honey over medium heat until lightly golden, about 4 minutes. Let both the mustard and honey cool.
4. Transfer honey and mustard to a blender or small food processor; add the olive oil, vinegar, salt, and black pepper, whirl until dressing emulsifies.
5. For Salad and To Assemble: Cook bacon in a small skillet over medium heat stirring occasionally until crisp. With a slotted spoon transfer bacon to paper towels to drain.
6. Arrange 1 cup Endive onto each of 4 salad plates. Divide quinoa, persimmons, pecans, and bacon onto each.
7. Drizzle each with desired amount of prepared dressing and also top with the shaved Parmesan cheese.