Persimmon Pear And Pomegranite Salad
From jena 16 years ago
- 8 minutes to make
- Serves 6
This is a nice salad to serve for the holidays.
Ingredients
- 1/2 cup pecan halves (2 ounces) shopping list
- 1 tablespoon red wine vinegar or passion fruit vinegar if you can find it shopping list
- 2 tablespoons chardonnay (white wine) vinegar shopping list
- 2 tablespoons pomegranite juice shopping list
- 1 tablespoon walnut or hazelnut oil shopping list
- 4 tablespoons extra-virgin olive oil or grapeseed oil shopping list
- salt and freshly ground pepper shopping list
- 1 small heads of frisée, torn shopping list
- 3 cups fresh mixed baby greens shopping list
- ½ cup pomegranate seeds shopping list
- 1-2 Fuyu persimmon, thinly sliced crosswise shopping list
- 1-2 red bartlett pear--halved, cored and thinly sliced shopping list
- handful of dried cranberries (optional) shopping list
How to make it
- Preheat the oven to 375°.
- Spread the pecans in a pie plate and toast for 8 minutes, or until golden and fragrant.
- Let the nuts cool, then coarsely chop. Be sure to not skip toasting the pecans, because it makes them taste a lot better.
- In a small bowl, whisk together the vinegar, walnut oil and olive oil; season with salt and pepper.
- Can also put in a dressing shaker to serve.
- In a large bowl, toss the greens and frisée with the persimmon and pears.
- Add the vinaigrette and toss.
- Transfer the salad to a platter, garnish with the pecans, dried cranberries and pomegranate seeds and serve.
People Who Like This Dish 2
- ben Arden Hills, MN
- jamesmoes Seattle, CA
- jena MN
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