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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.

Persimmon, Blood Orange & Pomegranate Salad

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Servings 6

Ingredients
  

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.