Apple Persimmon Salad
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What you need: 3 ripe Fuyu persimmons 1 1/2 apples 1/2 cup pomegranate seeds 1/2 cup walnuts 2 shallots 8 ounces fresh baby spinach 1 orange 1/4 cup white wine vinegar 1 ½ inch piece fresh ginger 1/2 cup olive oil salt and pepper |
Method:
Toast walnuts in a frying pan over medium high heat until fragrant. Set aside.
Peel the persimmons and slice thinly, cross way.
Peel and core apples and slice thinly, cross way.
Peel and thinly slice the shallots.
Place the spinach in a large salad bowl.
Arrange the persimmons, apples, pomegranate, walnuts, and shallots on top of lettuce.
Peel and mince the ginger.
In a small bowl, whisk the juice of the orange with the vinegar, grated ginger, oil, salt and pepper until emulsified.
Pour the dressing over the arrange salad, do not toss.
Toast walnuts in a frying pan over medium high heat until fragrant. Set aside.
Peel the persimmons and slice thinly, cross way.
Peel and core apples and slice thinly, cross way.
Peel and thinly slice the shallots.
Place the spinach in a large salad bowl.
Arrange the persimmons, apples, pomegranate, walnuts, and shallots on top of lettuce.
Peel and mince the ginger.
In a small bowl, whisk the juice of the orange with the vinegar, grated ginger, oil, salt and pepper until emulsified.
Pour the dressing over the arrange salad, do not toss.