Persimmon Salad

Name: Persimmon Salad
Yield: Serves 6
Ingredients: 2 Belgian endives, cored, cut into 1-inch slices; 1 head radicchio, cored, leaves cut into 3-inch pieces; One 5-ounce bag baby arugula; 1 head frisée, core and dark green leaves discarded, white leaves cut into 2-inch pieces; 2 fuyu persimmons, peeled, cored, halved, and sliced into thin wedges; 1/4 cup walnuts, toasted and finely chopped; 1 pomegranate, seeds removed and reserved, pith and skin discarded; 1/4 cup pomegranate vinaigrette (recipe follows); Freshly ground black pepper; 1/2 cup pomegranate seeds; 1/2 cup sherry vinegar; 1/2 cup honey; 1 tablespoon dijon mustard; 1 teaspoon salt; 1 1/4 cups olive oil; (makes 2 cups)

January 24, 2012

This jewel of a salad is the prettiest way to welcome in the cooler months. We use the firm fuyu persimmons, which have a crunch similar to that of apples. The pomegranate seeds add a gorgeous touch and a resounding sweet and tart pop of flavor.

Recipe notes

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