Persimmon and Pomegranate Salad
Persimmon and Pomegranate Salad
Salad
Ingredients
- Fuya persimmon*, peeled, cut into four slices widthwise and cut each slice into 8 pieces
- pomegranate seeds
- baby lettuce mix and arugula
- green onions, thinly sliced
Dressing
Ingredients
- 1/2 cup light olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 1 garlic clove, minced
- 2 teaspoons clover honey
Instructions
Put all ingredients in a jar and shake until well blended.
Assembly
Arrange the amount of greens you would like on a plate and sprinkle with the sliced onions. Drizzle with the dressing and place the sliced persimmons and pomegranate seeds on the side.
*Fuyu persimmons are eaten when they are hard and crisp like apples. I think they are best if you wait until there is a little give when you press into them.
To remove seeds from a pomegranate, cut a cap on the top of the pomegranate and peel it off. Where you see a thicker white membrane, make slices from the top to the center on the bottom. Then split the pomegranate apart with your hands. Remove the thin membranes.
