Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Look for plump, soft persimmons with bright orange-red skin. You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu. Ingredients:
8 cups torn green leaf lettuce |
4 cups (1-inch) sliced belgian endive |
1 cup pomegranate seeds |
1/2 cup thinly sliced shallots |
1/4 cup finely chopped pecans, toasted |
2 ripe persimmons, peeled and cut into thin wedges |
3 tablespoons sherry vinegar |
2 tablespoons honey |
1 tablespoon dijon mustard |
2 teaspoons extravirgin olive oil |
1/2 teaspoon salt |
Directions:
1. Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.
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