Persimmon & Pomegranate Salad

Some years our two persimmon trees produce bushels of fruit and we search for creative ways to use it all. This salad uses the flat Fuyu type persimmons when they are still firm and was a beautiful addition to our Thanksgiving dinner. Try to find a large pomegranate that is firm but not dried out. We used one of the amazing pomegranates grown by Daniel Haren in Chico California.

Remove the pomegranate seeds under water to prevent spraying juice around

your kitchen. Cut just through the skin in quarters, break open the fruit in a large bowl of water and gently remove the seeds into the bowl. Pick out any bits of membrane. Pour the water the water and seeds into a strainer and then spread the seeds out on a towel to dry before adding them to the salad.

Ingredients:

For the Salad

• 1/2 pound pre-washed spring mix baby greens

  

• 2 spring onions chopped
• 2 persimmons cut into bite sized wedges
• seeds from 1 pomegranate
• 1/3 cup soft goat cheese

For the Dressing

• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 1/3 cup extra virgin olive oil
• Himalayan pink salt and fresh ground pepper to taste

Instructions:

For the dressing

• Whisk together the red wine vinegar, honey and olive oil until emulsified.
• Season with salt and pepper to taste.

For the salad

• Put the spring mix in a large salad bowl.
• Add the green onions, persimmons, pomegranate seeds to the top.
• Sprinkle the goat cheese over the top of the salad.
• Drizzle the dressing over the salad.
• Turn gently instead of tossing to keep the fruit and seeds from migrating to the bottom.

  

Notes

• Baby cooking greens can be substituted for the spring mix. Rub the greens in your hands to wilt them a little just prior to making the salad.
• Champagne vinegar can be substituted for Red Wine vinegar
• Add a handful of dry roasted salted pepitas to the top of the salad just before tossing.