Persimmon Fall Salad

By • November 4, 2012 • 4 Comments



Serves 4

  • 3 Fuyu persimmons
  • 1 large Honeycrisp apple
  • 1 large bunch of watercress, thin stems and leaves only
  • 4 tablespoons almond oil
  • 2 tablespoons white balsamic vinegar
  • 1 vanilla bean
  • 2 ounces Parmesan, shaved into one-inch wide stripes
  • Freshly ground black pepper
  1. Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bowl, mix the oil, vanilla seeds and vinegar. Whisk until well blended and creamy. Let the vinaigrette rest for about an hour.
  2. Cut the persimmons into halves and seed if necessary. Cut each half into half-inch cubes (approximately 8 cubes per persimmon). Cut the apple into half-inch cubes. (You want to make sure that apple and persimmon cubes are the same size.)
  3. In a large bowl, gently toss the watercress, persimmon, apple and vinaigrette. Arrange on individual plates, sprinkle with pepper and top generously with Parmesan shavings. Serve immediately
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Comments (4) Questions (0)

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Spiceroute

over 1 year ago Madhuja

I love all the flavors you have going on in here! The salad looks absolutely gorgeous!

Moi_1

over 1 year ago QueenSashy

Thank you!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Gorgeous!

Moi_1

over 1 year ago QueenSashy

Thanks!