Description
One of my favorite ways to enjoy Fuyu persimmons are in a salad, especially a nice spinach salad with pomegranate seeds and walnuts.
Ingredients
Scale
- 6 ounces fresh baby spinach leaves
- 1 Fuyu persimmon, thinly sliced
- 1 small bulb of fennel, or celery stalk, thinly sliced
- Seeds from one medium pomegranate
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled blue cheese (goat cheese is good here too!)
DRESSING:
- 2 tablespoons walnut oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Toss spinach, persimmon, fennel (or celery) and pomegranate seed together in a large salad bowl.
- In a small bowl whisk together the oil, vinegar, honey, lemon juice and salt and pepper.
- Drizzle a couple tablespoons of the dressing over the salad and toss well to combine.
- Save any extra dressing and keep in the refrigerator up to two weeks to use on other salads.
- Add the cheese and nuts and give it another light toss, then taste and add more dressing if desired.