For the saba vinaigrette:
1/2 cup extra-virgin olive oil, divided
4 cloves garlic, shaved thin
1/4 cup saba, available online or substitute aged balsamic vinegar
1/4 cup champagne vinegar
2 Tbs. fresh lemon juice
Sea salt
For the salad:
1 watermelon radish, shaved thin
3 to 4 rainbow carrots, shaved thin
1 head Bel Fiore radicchio, a green, leafy radicchio available from Spade & Clover Gardens farm at local farmers markets or substitute regular radicchio
1 bunch red dandelion greens, available from Whole Foods
1 head Little Gem lettuce
Sea salt
1/4 cup fresh lemon juice
1/4 cup walnut halves, toasted
1 ripe Fuyu persimmon, sliced
1/4 cup crumbled sheep’s milk feta
Heat half of the olive oil in a sauté pan over medium heat. Add the garlic and cook until slightly toasted. Add the remaining olive oil to stop the cooking process and take the pan off the heat. In a separate bowl, mix the garlic oil with the saba, champagne vinegar, and lemon juice and season with salt to taste. Refrigerate.
Mix the radish and carrots together, put into ice water, and chill. Wash and spin dry the lettuces. Put them in a big mixing bowl and dress them by adding a little dressing at a time, to taste. Season with a bit of sea salt and lemon juice. Drain the radishes and carrots and dry them on paper towels, then mix them in as well. Garnish with the walnuts, some slices of persimmon, and the feta.
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