Ingredients
Scale
For the Salad
- 1 pomegranate
- 2 large ripe Fuyu persimmons, mangoes, or papayas
- 5 cups mesclun, arugula, baby arugula, or mixed salad greens
- 6 tablespoons thinly sliced green onions (optional)
- 4 medium blood and/or navel oranges, peeled and thinly sliced
Pine Nut-Persimmon Vinaigrette (1 cup)
- 1 large ripe Fuyu persimmon
- 1/3 cup olive oil
- ¼ cup red wine vinegar
- 3 tablespoons toasted pine nuts
- 1 ½ teaspoons finely shredded blood orange peel, or orange peel
- 2 tablespoons blood orange juice or orange juice
- 1 tablespoon honey
- ½ large shallot, cut up
- ½ teaspoon Dijon-style mustard
- Dash ground cinnamon or gound allspice
- Dash freshly ground black pepper
Instructions
- Score an “X” into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
- Cut each persimmon in half. Slice into 1/4- to 1/2-inch-thick slices.
- In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over mesclun; toss to coat.
- To serve, arrange mesclun mixture on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Pine Nut-Persimmon Vinaigrette.
- Pine Nut-Persimmon Vinaigrette: Remove the core from one large ripe Fuyu persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; toasted pine nuts; blood orange peel; blood orange juice; honey; shallot; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.