Persimmon Pomegranate Salad

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By Delilah’s Farm for The FruitGuys

INGREDIENTS
1 Fuyu persimmon
2 tablespoons pomegranate seeds
Butter lettuce or other bed of greens

Sherry Vinaigrette
¼ cup sherry vinegar
¼ cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
pinch of pepper

PREPARATION

  • Whisk vinaigrette ingredients together until emulsified.
  • Cut persimmon into ¼-inch thick wedges.
  • Place persimmon slices on a bed of lettuce and toss with the dressing.
  • Top with pomegranate seeds, and serve.

Serves 2–3. Prep time, 15 minutes.

Cook's note:  The vinaigrette recipe will make more than you need for this salad, but it will keep in the refrigerator for at least a week.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.