Persimmon Pear And Pomegranite Salad |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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This is a nice salad to serve for the holidays. 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 |
1/2 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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