Persimmon, Blood Orange and Pomegranate Salad
The brightly-colored fruit set against the dark leafy greens makes this stunning side salad perfect for your holiday meal.
Persimmon, Blood Orange and Pomegranate Salad
Ingredients
Directions
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Prepare Pine Nut-Persimmon Vinaigrette.
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Score an "x" in the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter and loosen the seeds from the white membrane with your fingers. Discard peel and membrane. Drain the seeds. Set aside.
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Halve each persimmon; remove and discard core. Cut into 1/4- to 1/2-inch-thick slices.
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In a large bowl, combine mesclun and green onions. Drizzle 1/2 cup of the vinaigrette over mesclun; toss to coat. Serve with persimmons and oranges. Sprinkle the reserved pomegranate seeds. Pass remaining vinaigrette. Makes 6 side-dish servings.
*Test Kitchen tip:
Substitute 2 pink or red grapefruit for the oranges. Or use a combination of oranges and grapefruit.
Tips
Vinaigrette can be made ahead and stored in an airtight container in the refrigerator up to 3 days.
Nutrition Facts (Persimmon, Blood Orange and Pomegranate Salad)
Pine Nut-Persimmon Vinaigrette
Ingredients
Directions
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Cut persimmon in half; remove and discard core. Scoop out pulp (should have about 1/3 cup), discard skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add extra-virgin olive oil, vinegar, toasted pine nuts, finely shredded blood orange or orange peel, blood orange or orange juice, honey, shallot, Dijon-style mustard, cinnamon, and black pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.
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