Ricotta & Beet Grilled Cheese Sandwiches

Wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons (you may have extra shallot). Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then thinly slice crosswise. Core the persimmon and thinly slice into rounds; place in a bowl with ¼ of the vinegar to prevent browning. On a paper towel-lined cutting board, peel the beet and grate on the large side of a box grater.

In a medium pan (nonstick, if you have one), combine the shallot, beet, honey, half the remaining vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 4 to 6 minutes, or until the beet has softened and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Rinse and wipe out the pan.

While the beet pickles, in a large bowl, combine the fennel and remaining vinegar; drizzle with olive oil and season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the fennel marinates, place the bread slices on a clean, dry work surface. Evenly spread the cheese onto the slices; season with salt and pepper. Divide the pickled beet (draining before adding) between 2 of the slices. Complete the sandwiches with the remaining slices.

While the fennel continues to marinate, in the same pan, melt half the butter on medium-high until hot. Add the sandwiches and cook 2 to 3 minutes on the first side, or until golden brown. Add the remaining butter and flip the sandwiches; cook 2 to 3 minutes, or until golden brown and crispy. Transfer to a cutting board.

While the sandwiches cook, add the persimmon to the bowl of marinated fennel. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Cut the cooked sandwiches in half. Divide the sandwiches and salad between 2 dishes. Enjoy!