Have you had persimmons before? They have a delicate sweetness that is hard to describe. While they may appear in many markets in the fall, I had some difficulty getting my hands on some and finally found them in a local Asian market.
These Fuyu persimmons are pretty unique and so I decided to put them in an equally unique salad. I combined the subtly sweet persimmons with some bitter Belgian endive, sweet tart pomegranate arils , creamy gorgonzola cheese, salty pistachios, partially dried chives; all drizzled with a simple lemon honey vinaigrette. A truly delicious cast of characters!
In addition to the great combinations of flavor, I love how bright and colorful this salad is!
Here are the persimmons. Not too different looking from a tomato. These were not over ripe and had a crisp, firm texture.
The mild bitterness of endives works perfectly with the sweet and tart elements of this salad.
I love pomegranates. They just always seem so festive to me. And I love their color, inside and out!
The dressing couldn’t be more simple. Olive oil, lemon juice, lemon zest, a dash of champagne vinegar, honey, salt & pepper.
A great combination of flavor, color and texture.
While I had this for a mid week lunch, I think it’s an especially festive salad to serve around the holidays.
- 6 heads of Belgian endive
- 2 persimmons, thinly sliced on a mandolin
- ½ cup of pomegranate seeds
- ¼ of a pound of gorgonzola cheese, crumbled
- ½ cup of chopped pistachios
- 1 Tablespoon of partially dried chives (I love Gourmet Garden)
- ½ cup of olive oil
- the zest and juice of 1 lemon
- 1 teaspoon of champagne vinegar
- 1 teaspoon of honey
- salt & pepper to taste
- Trim the endive, separate the leaves and place them in a large bowl.
- Using a mandolin, cut the persimmons into thin slices.
- Add the persimmons, pomegranate seeds, blue cheese, pistachios and chives to the endives.
- Whisk together the olive oil, lemon juice and zest, vinegar, honey, salt and pepper.
- Drizzle 4-6 Tablespoons of the dressing over the salad and toss to combine.
- Divide onto serving plates and serve with the remaining dressing on the side.
If you ate today, thank a farmer!