The Pioneer Woman Tasty Kitchen
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Persimmon, Pomegranate, and Frisee Salad

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Level: Easy

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Description

I served this salad alongside my Porchetta Pork Roast during the holidays. Persimmons are in season right now, so find these flat-bottomed beauties and be sure to make this soon as it will not disappoint! With the bitter greens contrasting with the sweet sugared walnuts, pomegranate seeds and persimmons, this was an exciting alternative to sautéed apples with pork.

Ingredients

  • FOR THE SUGARED WALNUTS:
  • 4 ounces, weight Walnuts, About 1 Cup
  • 4 Tablespoons Sugar
  • 1 teaspoon Fleur De Sel Or Other Coarse Sea Salt, Crumbled
  • FOR THE VINAIGRETTE:
  • 2  Shallots, Finely Minced
  • ¼ cups Sherry Vinegar
  • 6 Tablespoons Walnut Oil
  • Salt And Pepper
  • FOR THE SALAD:
  • 6  Medium Fuyu Persimmons, Peeled
  • 14 ounces, weight Frisee And Radicchio Leaves Including A Handful Of Chicory Leaves, Chopped Into Bite Size Pieces
  • 1 cup Pomegranate Seeds

Preparation

For the sugared walnuts:
Heat oven to 350ºF. Line a baking sheet with parchment paper.

Put walnuts in a small bowl. Pour very hot tap water over the walnuts for 1 minute, then drain. Add sugar and fleur de sel. Mix to coat nuts evenly, then spread them on the parchment. Bake for 7 to 10 minutes, until crisp and caramelized. Cool, then break walnuts apart. (Sugared walnuts may be prepared up to 5 days ahead. Store in the cupboard in an airtight container.)

For the vinaigrette:
Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in walnut oil. Season to taste with salt and pepper. Set aside.

For the salad:
Core and cut persimmons into 1/2-inch-thick wedges and transfer to a large platter with a well. Salt persimmons lightly, then dress with some vinaigrette. Add the frisee, radicchio and chicory leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top. Scatter pomegranate seeds over the top, along with any collected juices. Garnish with sugared walnuts and serve.

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