Easy Pomegranate Persimmon Salad

By Tatyana's Everyday Food · 25 min

Ingredients

Instructions

1. Wash the frisée in a bowl of cold water, then shake off the excess water. Turn the head upside down and cut out the core.
2. Chop the frisée into bite-sized pieces and spread them over a large serving platter.
3. Thinly slice the shallot. Quarter and slice the persimmons. Finely dice the candied pecans. If using a whole pomegranate, remove the seeds.
4. To assemble, fan 3 to 4 persimmon slices and arrange them over the lettuce. Scatter the sliced shallot, then sprinkle the diced pecans evenly over the salad.
5. Crumble the goat cheese evenly over the salad into small pieces, then sprinkle the pomegranate arils on top. If not serving straight away, cover loosely with plastic wrap and refrigerate.
6. For the dressing, zest the orange into a large measuring cup. Halve the orange and squeeze out the juice; you need 1/3 cup, so use a second orange if necessary.
7. Finely grate the garlic and add it to the cup with the Dijon mustard, maple syrup and olive oil.
8. Season with the thyme, sea salt and black pepper to taste. Whisk vigorously for a few minutes until emulsified, then set aside.
9. Just before serving, whisk the dressing once more and pour it generously over the salad. Serve with salad utensils rather than tossing.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicCheeseShallotLettuceOrangePecanPomegranateGoat cheese