Directions:
- Blanch the green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels.
- Peel the Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices.
- Place the shallots into a mixing bowl and add the vinegar, slowly whisk in the two oils, season well with salt and pepper. Place the persimmons into a large mixing bowl and add the vinaigrette, mix well and season with salt and pepper, add the green beans and the frisee and toss well, check for seasoning and add salt and pepper as necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.43 Kcal (588 kJ) | ||
| Calories from fat | 82.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Sodium | 544.86mg | 23% | |
| Potassium | 61.23mg | 1% | |
| Total Carbs | 16.28g | 5% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 3mg | 17% | |
| Calcium | 100.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 46.71 Kcal (196 kJ) | ||
| Calories from fat | 27.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 14% | |
|---|---|---|---|
| Sodium | 181.24mg | 23% | |
| Potassium | 20.37mg | 1% | |
| Total Carbs | 5.41g | 5% | |
| Sugars | 2.04g | 25% | |
| Dietary Fiber | 1.75g | 21% | |
| Protein | 1.43g | 9% | |
| Vitamin C | 4.2mg | 21% | |
| Iron | 1mg | 17% | |
| Calcium | 33.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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