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.
Persimmon and Pomegranate Salad
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!)
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.
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.