Fuyu Persimmon, Fennel, and Pomegranate SALAD with Blue Cheese

(from kylerhea’s recipe box)

Two things stand out in this salad. One is its jewel-tone colors of bright green, ruby red, and pumpkin orange. The other is the balanced flavors of sweet-tart persimmons and pomegranates contrasting with the tangy blue cheese and the subtle bitterness of walnuts. A ripe Fuyu persimmon is vivid orange, firm to the touch, and slightly crisp when sliced.
Fast Fact: A persimmon provides 50 percent more fiber than a serving of oatmeal.
Quick Tip: To remove seeds from a pomegranate, cut it in half and place the halves in a bowl of cold water deep enough that the entire fruit is underwater. Run you fingers over the pale membrane to remove seeds; it won’t splatter because the juices stay underwater. Bits of membrane will float to the surface and can easily be discarded. Drain the seeds before using.

Source: Wildberries - link from this page

Serves 4 people

Categories: NT, SALADS

Ingredients

  • 1/4 cup walnut halves
  • 1 firm Fuyu persimmon
  • 1 small bulb fresh fennel, trimmed, halved vertically, and cut in 1/4-inch wedges
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • Ground black pepper
  • 1 tablespoon extra-virgin olive oil or safflower oil
  • 4 packed cups arugula
  • 1/4 cup pomegranate seeds (see Quick Tip)
  • 1/4 cup (1 ounce) crumbled blue cheese

Directions

  1. Preheat the oven to 350° F. Place the walnuts on a baking sheet and bake for 6 minutes, until they are fragrant; watch carefully because nuts burn easily. Set the nuts aside to cool.

  2. Using a small knife, cut out the green calyx from the top of each persimmon. If the persimmon skin seems tough, peel it with a vegetable peeler. Cut the fruit into 1/4-inch-wide wedges. Place it in a large bowl and add the fennel slices.

  3. In a small bowl, whisk the vinegar and salt until the salt dissolves. Add 4 or 5 grinds black pepper, then whisk in the oil. Add 2 tablespoons of the dressing to the persimmon and fennel, tossing to coat them. Add the arugula, pomegranate seeds, the remaining dressing, and the cheese, and toss to lightly coat the salad. Divide the salad among 4 salad plates and serve immediately.

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