Fuyu Persimmon Salad

By / Photography By Aaron Snow | December 29, 2016

Preparation

Assemble salad as pictured or as desired.

Vinaigrette

Cook the citrus in an oven set to 350 degrees Fahrenheit for 30 minutes. Allow to cool until safe to handle. Using a blender, add the juice from the citrus, garlic, salt, and pepper. Cover with lid, and turn to high. While blender is running, slowly add the oil in a slow, steady stream. Once emulsified and thick, turn off blender, and transfer vinaigrette to a container. Store in fridge for up to one month.

Ingredients

  • 3 fresh Fuyu persimmons, cut crosswise
  • 2 ounces goat cheese
  • ¼ cup walnuts, slightly toasted
  • ¼ cup microgreens
  • 2 tablespoon fresh pomegranate seeds
  • 2 tablespoon roasted citrus vinaigrette (recipe below)
  • Salt & Pepper
vinaigrette
  • ½ orange
  • 1 lemon, halved
  • 1 garlic, chopped
  • ¼ cup neutral oil (grapeseed, vegetable, avocado)
  • salt & pepper
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