Persimmon salad
A delicious salad highlighting crispy Fuyu persimmons with toasted pecans, pickled onions, goat cheese and pomegranate seeds.
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 fuyu persimmons (peeled, sliced)
- 2 red onions (sliced, pickled)
- 4 oz goat cheese
- 1 cup pomegranate seeds
- 4 cups frisée
- 4 cups mixed greens
- 1 cup pecans (toasted)
- 2 cups red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- 1/.2 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- 1
For the Salad:
- 2
Preheat oven to 350 degrees.
- 3
Chop red onions.
- 4
In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)
- 5
On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.
- 6
Fill a medium sized bowl with water. Open pomegranate seeds under water.
- 7
Peel and slice fuyu persimmons.
- 8
For the Dressing:
- 9
Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
- 10
For the Assembly:
- 11
Combine frisée and mixed greens in a salad bowl.
- 12
Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
- 13
Drizzle dressing. Toss with salad tongs until combined.