Thursday, November 11, 2010

Persimmon, Pecan & Pomegranate Seed Salad


2 shallots (about 2 T.) minced

¼ cup red wine or sherry vinegar

½ cup extra virgin olive oil

salt and black pepper to taste

Combine all ingredients, no need to whisk. Let vinaigrette macerate (soak) for at least ten minutes, no more than 24 hours.


4 cups mixed greens

2 medium or 1 large Fuyu persimmon sliced

½ cup pomegranate seeds

½ cup toasted pecans

4 oz soft goat cheese, opt.

Toss with vinaigrette and serve

Bon appetit!

1 comment:

  1. I had this salad with the first cracked crab of the season. It was superb! Perfect balance of flavors and it looked beautiful on the plate!