Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides

Name: Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums ripe Fuyu persimmons; 2 teaspoons honey; 1 pinch Pinch of kosher salt; 4 servings Lemon Honey Vinaigrette; 59 milliliters fresh lemon juice (about 2 small lemons); 2 smalls Finely grated zest of lemons; 170 grams packed cups (about mixed greens or arugula; 118 milliliters shelled roasted and salted pistachios, chopped; 1 small pomegranate; 79 milliliters safflower oil (or another mild-flavored oil like vegetable or grapeseed); 4 servings Salad; 1 Tbsp white wine vinegar

Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 357 calories, 5g of protein, and 26g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up greens, wine vinegar, roasted and pistachios, and a few other things to make it today.

Instructions

Whisk the lemon juice, vinegar, and honey together.

Ingredients you will need

Lemon Juice

Vinegar

Honey

Equipment you will use

Whisk

Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly.

Ingredients you will need

Vinaigrette

Juice

Cooking Oil

Equipment you will use

Whisk

Add the salt and lemon zest and whisk again to incorporate.

Ingredients you will need

Lemon Zest

Salt

Equipment you will use

Whisk

Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use.

Whisk again to re-emulsify the vinaigrette before using.

Ingredients you will need

Vinaigrette

Equipment you will use

Whisk

For the salad: Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices.

Ingredients you will need

Persimmon

Fruit

Equipment you will use

Mandoline

Knife

Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you candiscard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons.

Ingredients you will need

Pomegranate Seeds