Persimmon and Pomegranate Salad with Crumbled Ricotta and Pomegranate Vinaigrette

Name: Persimmon and Pomegranate Salad with Crumbled Ricotta and Pomegranate Vinaigrette
Yield: serves 4 as a main dish or 6 as a starter
Ingredients: 1 bunch watercress, stems trimmed (about 4 cups lightly packed); 2 medium heads frisée (about 8 cups lightly packed); 2 ripe Fuyu persimmons (see Note), peeled and thinly sliced; 1 shallot, minced; 1/4 cup Pomegranate Vinaigrette (recipe follows); 1/4 cup crumbled ricotta salata, homemade (page 237) or store-bought; 1/4 cup pomegranate seeds; 2 cups pomegranate juice; 1/4 cup champagne vinegar; 1 tablespoon balsamic vinegar; 1/4 cup extra-virgin olive oil; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; (makes about 1 cup)

December 9, 2011

A salad of unusual qualities, this vividly colorful combo celebrates the exotic autumn fruits of persimmon and pomegranate. The fusion of tastes is awesome: peppery watercress, sweet-spicy persimmon, tart pomegranate seeds, and salty cheese, all held together by a tangy vinaigrette. Leftover pomegranate vinaigrette will keep covered in the refrigerator for up to one week and goes great with grilled meats.

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