R E C I P E : Persimmon and Pomegranate Salad { in season }

FUYU PERSIMMON AND POMEGRANATE SALAD WITH LEMON-ORANGE VINAIGRETTE

by California Contributor Christina Jennings

When October comes around, it’s time for color and texture to make their way to the table. One of my favorite ways to combine the vibrant orange-and-red hues of autumn is in a persimmon – pomegranate salad. Using romaine hearts as a crunchy base, adding a crisp Fuyu persimmon delivers even more freshness. Readily available at grocery stores or at farmers’ markets this time of year, thinly slice the persimmon or use a mandolin. Once you add pomegranate seeds bursting with rosy juice and some toasted walnuts, you’re looking at a yummy masterpiece. Pour on a little citrusy dressing and you’ll find it pairs beautifully with either meat or fish. Or eat it by itself for a well-deserved, out-of-the-ordinary lunch. Let’s celebrate vibrant flavor!

Salad:

3 romaine hearts, cut into one-inch pieces  (sub in Belgian endives if you like)

1 large Fuyu persimmon, thinly sliced or put through a mandolin

1/2 cup pomegranate seeds (frozen are fine, they’re just not as plump)

1/4 cup toasted, chopped walnuts

Lemon-Orange Vinaigrette:

1 small shallot, finely chopped

3/4 cup extra-virgin olive oil

1/4 cup champagne vinegar

3 tablespoons fresh lemon juice

1/4 teaspoon finely grated lemon zest