Ingredients

1/2 cup vegetable stock or water

1 teaspoon cornstarch

1 tablespoon soy sauce

1 tablespoon Asian sesame oil

1 tablespoon balsamic vinegar

1 tablespoon honey

1 tablespoon coarse-grain mustard

1/2 teaspoon kosher salt

3 tablespoons olive oil

1 clove garlic, finely chopped

2 heads Belgian endive, core ends cut off and leaves separated

4 Fuyu persimmons, peeled and sliced

1 small head frisée, trimmed and leaves separated

1/2 pound baby spinach*

1 (4-ounce) piece Parmesan cheese, room temperature

• *1/2 pound baby arugula can be substituted.

Description

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