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Persimmon and Fennel Salad with Pomegranate Seeds
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Persimmon and Fennel Salad with Pomegranate Seeds

Ingredients

  • 1/2 tsp Maldon salt
  • 2 tbsp sherry vinegar
  • 1 shallot, peeled and finely sliced
  • 1 tbsp maple syrup
  • 3 tbsp walnut oil
  • salt and pepper
  • 3 medium Fuyu persimmons, peeled
  • 1 large fennel head, trimmed
  • 240 g bitter greens like radicchio, chicory leaves, frisée, escarole and/or Belgium endive
  • 1/2 cup pomegranate seeds
  • 1/2 cup lightly toasted walnuts or pecans

Instructions

  • To make the vinaigrette, add a pinch of salt and the sherry vinegar to the shallots in a small bowl. Let steep for about 10 minutes. Whisk in maple syrup and walnut oil. Season to taste with salt and pepper.
  • Wash and spin dry the greens.
  • Core and cut persimmons into ½-inch-thick wedges and transfer to a low, wide salad bowl.
  • Slice fennel.
  • Salt persimmons and fennel lightly, then dress with vinaigrette. Add salad greens, whatever you’re using, and gently toss with dressed persimmons to coat leaves. Make sure the persimmons and fennel are well distributed and prominent.
  • Scatter over the pomegranate seeds along with any collected juices and a few nice fennel fronds (if you saved any). Garnish with the nuts and serve. Candied walnuts or pecans, bought or home-made, work very nicely as well.