Persimmon Salad Apple Cider Vinaigrette (Print Page)
Sweet persimmons with peppery greens, fennel, pomegranate, and tangy apple cider dressing
# What You Need:
→ Salad Components
01 - 3 ripe Fuyu persimmons, sliced into wedges
02 - 5 oz mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small fennel bulb, thinly sliced
04 - 1/3 cup pomegranate seeds
05 - 1/4 cup toasted walnuts, roughly chopped
06 - 2 oz goat cheese, crumbled
→ Apple Cider Vinaigrette
07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1/4 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
# Directions:
01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
02 - In a large salad bowl, combine mixed greens, sliced persimmons, fennel, and pomegranate seeds.
03 - Drizzle half the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Top with toasted walnuts and crumbled goat cheese.
05 - Taste and add more vinaigrette if desired. Serve immediately to maintain crisp texture.
# Expert Tips:
01 -
- The persimmons bring this honeyed sweetness that balances beautifully against peppery greens
- That vinaigrette comes together in seconds but makes everything taste like youve been planning this meal for days
02 -
- Persimmons can be confusing, but remember Fuyus are the flat tomato-shaped ones you eat when still firm
- The vinaigrette keeps in the fridge for a week but bring it to room temperature before using
03 -
- Room temperature persimmons have more flavor than cold ones from the fridge
- Buy an extra persimmon because sometimes you cut into one thats not quite right