Persimmon salad
Author: Saffron & Honey
Recipe type: Appetizer
Prep time:
Total time:
- 1 orange, supremed
- 2 ripe persimmons
- a handful of concord grapes
- 2 tablespoons chopped almonds
- 4 tablespoons of pomegranate seeds
- DRESSING:
- quarter of a cup of pomegranate juice (fresh is better!)
- 1 tablespoon walnut oil
- 2 tablespoons balsamic vinegar
- a pinch of salt
- pink peppercorns, crushed (optional)
- First, make the dressing by whisking together the juice, oil, vinegar, salt, and peppercorns until combined. Set aside.
- Prepare the fruit: Slice the orange and persimmons fairly thinly and do the best you can with slicing the grapes.
- Top fruit with almonds and pomegranate seeds. Drizzle with dressing and toss the salad lightly before serving.
Recipe by Saffron and Honey at https://saffronandhoney.com/persimmon-salad/
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