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Persimmon Pear And Pomegranite Salad Recipe

Ingredients

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
Reviews & Comments 2

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  • kukla 17 years ago
    /sounds wonderful, Jena :) thanks for posting the recipe :)
    Was this review helpful? Yes Flag
  • organicmama 17 years ago
    This sounds delightful!
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The Cook

jena MN

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