Author Notes
This recipe was first inspired by The Tante Marie Cooking School Cookbook. The addition of candied walnuts and blue cheese are two components I like in other salads I've had at restaurants. I decided to poach the persimmon in a ginger simple syrup when I realized it was too astringent for my taste. The pomegranate salad dressing was inspired by all those little tasty jewels I so meticulously picked out without getting my white t-shirt stained :) —nieceboo
Ingredients
- Salad
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4 handfuls
Spring Mix
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1
apple pear thinly sliced
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1
persimmon (fuyu)
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1/2 cup
pomegranate seeds
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1/2 cup
Maytag blue cheese
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1/4 cup
pomegranate vinaigrette
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3/4 cup
spiced candied walnuts
- Candied Walnuts and pomegranate vinaigrette
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1 cup
blanched walnuts
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3/4 cup
brown sugar
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1/4 cup
water
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2 tablespoons
sugar
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1/2 teaspoon
cinnamon
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1/4 teaspoon
cayenne pepper
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1 cup
vegetable oil
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1/4 cup
raspberry vinegar
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1/4 cup
white balsamic vinegar
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2 tablespoons
agave nectar or honey
Directions
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Make candied walnuts first. Mix 2T sugar, cinnamon, and cayenne in a bowl and set aside. In a saute pan, heat brown sugar and water until sugar is dissolved and begins to thicken.
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Add blanched walnuts and half of the spice mixture and toss in pan until coated. Spread on a sheet pan and sprinkle with remaining spice mixture.
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Prepare pomegranate vinaigrette. In a blender, combine 1/4 c of pomegranate seeds, raspberry vinegar, white balsamic vinegar, and agave nectar. Blend.
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Slowly add vegetable oil in a steady stream until blended. Add salt and pepper to taste.
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Remove the skin from the persimmon. Slice about 3/4 inch thick and lightly poach in simple syrup (1/2 c sugar, 1/2 c water, 2T ginger) until softened. Drain and cool. You can skip this step and just used raw, sliced persimmons.
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In a bowl toss springs mix and pomegranate vinaigrette, persimmons, apple pears, and remaining pomegranate seeds. Top with spiced candied walnuts, and blue cheese.
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