Green Salad with Persimmon and Pomegranate

This salad is perfect for the holidays when persimmons and pomegranates are in season September/October through December. Pair the salad with a sparkling rosé brut with plenty of red fruit forward flavors.

Course Salad

Keyword green salad with persimmon and pomegranate

Author adapted from "Mediterranean Fresh" Joyce Goldstein

Ingredients

5 oz. mixed salad greens
2 fuyu persimmons, peeled, quartered and thinly sliced
1/4 cup pomegranate seeds
1/2 large fennel bulb, thinly sliced
1/3 cup walnuts, toasted
scant 1/3 cup crumbled plain goat cheese

for the vinaigrette

4 tablespoons pomegranate molasses or 1/2 cup pomegranate juice reduced
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
salt and pepper

Instructions

In small/medium bowl, combine vinaigrette ingredients and whisk to mix.
In a large bowl, toss the salad greens with just enough vinaigrette to moisten the greens. Plate the greens on a large serving platter or small plates. Arrange the persimmon slices, pomegranate seeds, fennel slices, and walnuts on the greens. Drizzle just a little dressing over the salad and sprinkle the goat cheese on top. Add more vinaigrette as needed when serving.