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Persimmon Pomegranate Salad

By Delilah’s Farm for The FruitGuys

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

Sherry Vinaigrette
1/4 cup sherry vinegar
1/4 cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
pinch of pepper

PREPARATION

  • Whisk vinaigrette ingredients together until emulsified.
  • Cut persimmon into 1/4-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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