Persimmon Salad Apple Cider Vinaigrette (Printable Version)
Sweet persimmons meet peppery greens and tangy apple cider dressing for a perfect autumn salad.
# What You Need:
→ Salad Components
01 - 3 ripe Fuyu persimmons, sliced into thin wedges
02 - 5 oz mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small fennel bulb, thinly sliced
04 - 1/3 cup pomegranate seeds
05 - 1/4 cup toasted walnuts, roughly chopped
06 - 2 oz goat cheese, crumbled
→ Apple Cider Vinaigrette
07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or pure maple syrup
11 - 1/4 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - In a small bowl or jar, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and smooth. Set aside at room temperature.
02 - In a large salad bowl, combine the mixed salad greens, sliced persimmons, and thinly shaved fennel. Add the pomegranate seeds and toss gently to distribute the ingredients evenly.
03 - Drizzle approximately half of the prepared vinaigrette over the salad mixture. Using salad tongs or large spoons, toss gently to coat all ingredients evenly without crushing the delicate greens.
04 - Scatter the toasted walnuts and crumbled goat cheese over the top of the dressed salad. Taste and adjust seasoning with additional vinaigrette if needed. Serve immediately while the persimmons remain crisp and the nuts retain their crunch.
# Expert Advice:
01 -
- The way creamy goat cheese balances with bright apple cider dressing feels like something from a restaurant but takes fifteen minutes
- Persimmons feel fancy but this salad makes them approachable and everyday
02 -
- Once dressed, this salad starts wilting within twenty minutes, so always add vinaigrette right before serving
- Fuyu persimmons should be firm like apples. If they are mushy, they are probably Hachiyas which need to be completely soft before eating
03 -
- Use a mandoline if you have one. Those paper-thin fennel slices transform the eating experience completely
- Toast your walnuts in a dry skillet over medium heat. Watch closely because they go from perfect to burned quickly