Fresh Appetizers and Sandwiches

Ingredients

• 2 delicata squash (about 1/2 pound each)
• 1 1/2 Tbs California Olive Ranch extra virgin olive oil
• Salt and freshly ground black pepper to taste

• 3 Tbs California Olive Ranch extra virgin olive oil
• 1 tsp Dijon mustard
• 1 Tbs freshly squeezed lemon juice
• 1 Tbs balsamic vinegar
• Salt and freshly ground black pepper, to taste

• 8 cups mixed field greens, arugula, or mesclum
• 1 unpeeled Fuyu persimmon or Fuji apple, halved, cored, and thinly sliced
• 1/3 cup dried cranberries
• 3 ounces feta cheese, crumbled

Directions

1. Peel squash with a vegetable peeler. Slice off the ends and scoop out the seeds to create hollow cylinders. Cut the squash into rings about 1/3 inch thick.
2. In a large, wide skillet, heat the olive oil over medium heat. Add the squash rings and cook until the rings are lightly browned on the first side, about 6 minutes; turn and cook the second sides until tender when pierced with a knife, 5 to 6 minutes longer.
3. Transfer the rings to a platter or individual plates and let cool slightly. Season with salt and pepper.
4. To make the vinaigrette, in a large bowl, whisk together the extra virgin olive oil, mustard, lemon juice, vinegar, and salt and pepper. Add the greens and toss lightly.
5. Spoon into the center of the squash rings and garnish with the persimmon slices. Sprinkle with the cranberries and feta and serve.