Persimmon And Pomegranate Salad With Crumbled Ricotta And Pomegranate Vinaigrette Recipes

POMEGRANATE PERSIMMON SALAD

Pomegranate Persimmon Salad image

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. -Linda Tambunan, Dublin, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/2 cup maple syrup
1/4 cup rice vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
3 ripe Fuyu persimmons or 3 plums, sliced
2 packages (10 ounces each) baby kale salad blend
1 cup pomegranate seeds

Steps:

Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PERSIMMON AND POMEGRANATE SALAD WITH CRUMBLED RICOTTA AND POMEGRANATE VINAIGRETTE

Persimmon and Pomegranate Salad with Crumbled Ricotta and Pomegranate Vinaigrette image

A salad of unusual qualities, this vividly colorful combo celebrates the exotic autumn fruits of persimmon and pomegranate. The fusion of tastes is awesome: peppery watercress, sweet-spicy persimmon, tart pomegranate seeds, and salty cheese, all held together by a tangy vinaigrette. Leftover pomegranate vinaigrette will keep covered in the refrigerator for up to one week and goes great with grilled meats.

Yield serves 4 as a main dish or 6 as a starter

Number Of Ingredients 14

Ingredients

1 bunch watercress, stems trimmed (about 4 cups lightly packed)
2 medium heads frisée (about 8 cups lightly packed)
2 ripe Fuyu persimmons (see Note), peeled and thinly sliced
1 shallot, minced
1/4 cup Pomegranate Vinaigrette (recipe follows)
1/4 cup crumbled ricotta salata, homemade (page 237) or store-bought
1/4 cup pomegranate seeds
2 cups pomegranate juice
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
Kosher salt and freshly ground black pepper
(makes about 1 cup)

Steps:

In a mixing bowl, combine the watercress, frisée, persimmons, and shallot. Drizzle with the vinaigrette, tossing with your hands to dress the salad lightly and evenly. Divide the salad equally among chilled plates. Top with the ricotta and pomegranate seeds.
Pour the pomegranate juice into a small pot and set over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes. Set aside to cool.
In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt.
Persimmons
Persimmons are one of those fall fruits people often don't know what to do with. It's important to understand there are two kinds of persimmons: Fuyu (the kind you can eat right away), which is small and somewhat squat, and Hachiya (Japanese), which is shaped sort of like an acorn. Beware; if Hachiya persimmons are not completely ripe, they make your tongue do funny things! For this recipe I use Fuyu, which you can eat when firm, are crisp and sweet like an apple, and are really easy to work with. The shiny, pumpkin-colored fruit ranges from pale golden-orange to rich reddish-orange. Generally, the darker the color, the sweeter the taste.

PERSIMMON AND POMEGRANATE SALAD

Persimmon and Pomegranate Salad image

Categories Salad Side Persimmon Pomegranate

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 ripe medium fuyu persimmons
1/2 pomegranate
1 tablespoon sherry or red wine vinegar
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

Cut the tops from and peel: 3 ripe medium fuyu persimmons.
Slice them thin or cut into small wedges, removing any seeds you find. Arrange the wedges on a plate.
Hold, cut side down, over a bowl: 1/2 pomegranate.
Pound on the back of the fruit with a large spoon to dislodge the seeds. Pick out and discard any white pith that may have fallen out with the seeds. Sprinkle the seeds over the persimmon wedges.
For a simple vinaigrette, mix together: 1 tablespoon sherry or red wine vinegar, Salt, Fresh-ground black pepper.
Stir to dissolve the salt and then whisk in: 3 tablespoons extra-virgin olive oil.
Taste and correct the salt and acid as needed. Spoon the vinaigrette over the fruit and serve.
Variation
Toss 4 small handfuls of lettuce with half the vinaigrette. (I prefer lettuces such as arugula, frisée, escarole, radicchio, or Belgian endive.) Arrange the lettuce on the plate and then arrange the fruit and nuts, if using, over the lettuce. Pour the rest of the vinaigrette over, and garnish with toasted walnuts.

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