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Persimmon and Pomegranate Salad (P, TNT)
Source: Louise Fiszer, Jewish Bulletin of Northern California
Serves: 8

8 cups torn spinach leaves or other seasonal (about 1 pound) greens
4 Fuyu (firm, squat) persimmons, cut into thin wedges (or pears, figs, apples)
1 small red onion, thinly sliced
1 tsp. mustard
1 tsp. honey
3 tbsp. sherry or balsamic vinegar
7 tbsp. olive oil
salt and pepper
seeds from 1 large pomegranate (about 1 cup)

In a large bowl combine spinach, persimmons and onion.

Whisk together mustard, honey, vinegar, and oil. Toss with salad. Add salt and pepper to taste.

Sprinkle with pomegranate seeds and serve.

Poster's Notes:
IMPORTANT: remember to use the Fuyu persimmon here (it can be used when it's still firm; the other kind of persimmon that's longer and not as squat must be ripened until it's kind of mushy) it is VERY astringent in the firm state; DO NOT SUBSTITUTE

Posted by Nancy Berry

Nutritional Info Per Serving: N/A