Persimmon Pomegranate Salad With Candied Walnuts Recipes

POMEGRANATE PERSIMMON SALAD

Steps:

• Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

PERSIMMON & POMEGRANATE SALAD WITH CANDIED WALNUTS

Steps:

• Salad: In a small bowl, whisk together the olive oil, honey, and lemon juice until emulsified. Add a few grinds of pepper. Scatter the persimmon wedges on a serving platter. Toss the sliced endive so it separates into individual leaves, then scatter them over the persimmons. Sprinkle with the pomegranate seeds and candied walnuts. Drizzle with the dressing. Serve immediately. Candied walnuts: Preheat oven to 350 F. In a small saucepan of boiling water blanch the walnuts for 1 minute, then drain in a sieve. In a small bowl, stir together the sugar, allspice, cinnamon, cloves and salt. Add the walnuts and toss to coat them evenly with the spice mixture. Arrange them on a parchment-lined baking sheet and bake until lightly browned, about 15 minutes. Let cool. Store in an airtight container in a cool, dry place for up to 3 weeks.

POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE

Steps:

• Whisk together dressing ingredients.
• After salad ingredients are prepped, preheat oven to 375 degrees F.
• Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
• Assemble salad with greens, persimmons, pomegranate seeds, and basil.
• Just before serving, warm the goat cheese in the oven for about 3 minutes.
• Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!