Look for plump, soft persimmons with bright orange-red skin. You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu.
8 cups torn green leaf lettuce
4 cups (1-inch) sliced Belgian endive
1 cup pomegranate seeds
1/2 cup thinly sliced shallots
1/4 cup finely chopped pecans, toasted
2 ripe persimmons, peeled and cut into thin wedges
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
How to Make It
Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.
Although I had to skip the endive as none was available locally, I made the rest of the salad as the recipe instructs. It's one of the most delicious things we've eaten in a long time! Absolutely perfect. What a wonderful combination of flavors! Without the endive, half the recipe served two of us as the vegetable side to a roast chicken and sweet potatoes dinner.
This is a new favorite at our house, thought I've never yet been able to find pomegranates in season. So, instead of pomegranates I have used strawberries and or star fruit. This is an excellent salad - I do make it with the shallots, and bagged greens. The dressing is delicous, and my teenage son loves the endive.
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