Persimmon Salad with Goat Cheese and Pecans

Ingredients

Salad

• 3 fuyu persimmons, peeled and sliced
• 2 red onions, sliced and pickled (instructions below)
• 4 oz goat cheese
• 1 c pomegranate seeds
• 4 c frisée
• 4 c mixed greens
• 1 c pecans toasted
• 2 c red wine vinegar
• 1 Tbsp honey

Dressing

• 1 tsp mustard
• 1/4 c olive oil
• 1 tsp lemon juice
• 1 tsp honey
• 3 Tbsp white wine vinegar
• ½ tsp cumin
• ½ tsp salt
• ½ tsp pepper

Instructions

Salad

1. Preheat oven to 350 degrees F.
2. Chop the red onions.
3. In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)
4. On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.
5. Fill a medium sized bowl with water. Quarter your pomegranate and then open the pomegranate underwater. The seeds will sink. Collect those and set aside.
6. Peel and slice your Fuyu persimmons.

Dressing

1. Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

Assembly

1. Combine frisée and mixed greens in a salad bowl. Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
2. Drizzle dressing. Toss with salad tongs until combined.

Recipe Notes and Variations

• Confused about the difference between the two types of persimmons? You’re not alone. Check out our handy guide!
• Giving onions a quick pickling using vinegar, honey and salt is such an easy way to remove their bite and give a hint of acid for brightness.