Photo and recipe by Preppy Kitchen!
A lovely and substantial salad featuring sweet and crunchy fuyu persimmons, pomegranate seeds, toasted pecans, goat cheese and pickled red onions. Giving onions a quick pickling using vinegar, honey and salt is such an easy way to remove their bite and give a hint of acid for brightness. Enjoy!
3 fuyu persimmons peeled, sliced
2 red onions sliced, pickled (instructions below)
4 oz goat cheese
1 c pomegranate seeds
4 c frisée
4 c mixed greens
1 c pecans toasted
2 c red wine vinegar
1 Tbsp honey
1 tsp dijon mustard
1/4 c olive oil
1 tsp lemon juice
1 tsp honey
3 Tbsp white wine vinegar
½ tsp cumin
½ tsp salt
½ tsp pepper
Preheat oven to 350 degrees F.
Chop the red onions.
In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)
On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.
Fill a medium sized bowl with water. Quarter your pomegranate and then open the pomegranate underwater. The seeds will sink. Collect those and set aside.
Peel and slice your Fuyu persimmons.
Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
Combine frisée and mixed greens in a salad bowl. Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
Drizzle dressing. Toss with salad tongs until combined.
Wondering how to toast nuts? We’ve got you! The method below can be used for toasting almonds, walnuts, pecans, or pine nuts for a salad. Just remember that pine nuts have very little water and burn easily.
Preheat oven to 350F/175C
Arrange nuts on a baking tray
Bake for about 5 minutes, remove from oven and mix around on tray. Nuts close to the edge of pan will brown and then burn first.
Bake an additional 5 minutes or until most nits darken in color a bit.