Persimmon Salad with Fennel and Pomegranate
Ingredients
The salad
-
1
bulb
fennel
-
1–2
pieces
Fuyu persimmons
-
¼
cup
red onion
-
8
oz
butter lettuce
-
¼
cup
pomegranate seeds
-
⅛
cup
pistachios (optional)
-
⅛
cup
crumbled goat cheese or feta (optional)
Citrus Dressing
-
1
orange
zest and juice (about ½ cup)
-
1
lime
zest and juice (about ¼ cup)
-
1
tablespoon
honey
-
¼
cup
olive oil
-
¼
teaspoon
kosher salt
-
¼
teaspoon
pepper
-
1
tablespoon
shallot (very finely chopped)
Instructions
- Mix all the dressing ingredients together in a small bowl or jar and set aside.
- Toss the butter lettuce, fennel, and onion with some of the dressing.
- Lay a bed of dressed greens on a platter and scatter slices of persimmon over the lettuce.
- Garnish with pomegranate seeds, pistachios, and goat cheese if using, then spoon a little more dressing on the persimmons.
- Crack some pepper over the top.
Nutrition Facts (estimated)
Servings
4
Calories
242
Total fat
15.6g
Total carbohydrates
25g
Total protein
4.9g
Sodium
229.8mg
Cholesterol
6.5mg
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