Autumn Persimmon and Pomegranate Salad

Photo by Russell Yip

from The San Francisco Chronicle
submitted by Anne Halsted

preparation time: about 30 minutes
serves 6 to 8

For the dressing:

1½ teaspoon minced shallots

½ teaspoon Dijon mustard

1 tablespoon pomegranate molasses

2 tablespoons Champagne vinegar

½ cup walnut oil

Kosher salt and pepper to taste

For the salad:

2 Belgian endives, trimmed and leaves separated

10 ounces hearty salad greens, such as spinach, arugula, or baby kale

1 fuyu persimmon, thinly sliced

½ cup chopped, toasted walnuts

¼ cup pomegranate arils (seeds)

To make the dressing: Combine the shallots, mustard, pomegranate molasses, and vinegar in a medium bowl. Whish in the walnut oil and add salt and pepper to taste.

To make the salad: Place the endive, greens, and persimmon in a large bowl. Toss with the dressing, and adjust seasoning with more salt and pepper, if desired. Transfer to a serving platter, garnish with the toasted walnuts, and pomegranate arils, and serve.