By Delilah’s Farm for The FruitGuys
1 Fuyu persimmon
2 tablespoons pomegranate seeds
Butter lettuce or other bed of greens
¼ cup sherry vinegar
¼ cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
pinch of pepper
- 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.