Recipe

Persimmon Pear And Pomegranite Salad Recipe


Persimmon Pear And Pomegranite Salad Recipe Jena / All my dishes
1 year ago
This is a nice salad to serve for the holidays.
Prep:30m Cook:8m Servings:6

Jena

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Ingredients
  • 1/2 cup pecan halves (2 ounces)
  • 1 tablespoon red wine vinegar or Passion fruit vinegar if you can find it
  • 2 tablespoons chardonnay (white wine) vinegar
  • 2 tablespoons pomegranite juice
  • 1 tablespoon walnut or hazelnut oil
  • 4 tablespoons extra-virgin olive oil or grapeseed oil
  • Salt and freshly ground pepper
  • 1 small heads of frisée, torn
  • 3 cups fresh mixed baby greens
  • ½ cup pomegranate seeds
  • 1-2 Fuyu persimmon, thinly sliced crosswise
  • 1-2 red Bartlett pear--halved, cored and thinly sliced
  • handful of dried cranberries (optional)

Directions
  1. Preheat the oven to 375°.
  2. Spread the pecans in a pie plate and toast for 8 minutes, or until golden and fragrant.
  3. Let the nuts cool, then coarsely chop. Be sure to not skip toasting the pecans, because it makes them taste a lot better.
  4. In a small bowl, whisk together the vinegar, walnut oil and olive oil; season with salt and pepper.
  5. Can also put in a dressing shaker to serve.
  6. In a large bowl, toss the greens and frisée with the persimmon and pears.
  7. Add the vinaigrette and toss.
  8. Transfer the salad to a platter, garnish with the pecans, dried cranberries and pomegranate seeds and serve.

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Comments

organicmama 1 year ago said:
This sounds delightful!

kukla 1 year ago said:
/sounds wonderful, Jena :) thanks for posting the recipe :)


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