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Persimmon and Pomegranate Salad

Simple Fall Salad with Persimmons and Pomegranate

Persimmons and pomegranates have just started to show up at the farmers' markets and I can’t believe how excited I am to see some fall fruit.

My favorite way to showcase them is with a simple salad that is easy enough to make for yourself on a weeknight and showy enough for a dinner party on the weekend. 

Bon Appetit!

Persimmon and Pomegranate Salad

Serves 2

1 Fuyu Persimmon, peeled and thinly sliced into 1/8” rounds

¼ cup of Pomegranate Seeds

½ cup Mache or Arugula

Fleur de Sel

Extra Virgin Olive Oil (Now is the time to break out the good stuff!)

Basic Vinaigrette

3 Tbsp. Vinegar, I like a mellow Champagne Vinegar for this dish.

2/3 cup Olive Oil

Salt and Pepper

Whisk the olive oil into the vinegar and season to taste with salt and pepper.

To assemble:

Place the persimmon slices in a concentric circle on a plate. Scatter the pomegranate seeds over. Toss the greens with a tablespoon or two of the vinaigrette to moisten. Place a knot of the greens in the center of the plate.  Drizzle the extra virgin olive oil over the persimmon and garnish with a sprinkling of Fleur de Sel.

Enjoy!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Michelle McIntyre November 12, 2012 at 10:19 PM
Thanks for the healthy alliteration recipe -- "persimmons and pomegranates." Sounds delicious.

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