We've had a plethora of persimmons this season thanks to friends who must be farming them. My usual approach to consuming these beauties is simple: cut, peel and eat. I haven't experimented mixing them with other fruits or vegetables until now. Inspired by a salad I ate at Pizzaiolo, I combined bitter greens, roasted hazelnuts and pomegranate seeds with this divine fruit. The combination creates a dish that's bitter-sweet, a little crunchy and seriously pretty. A list of ingredients and instructions is provided below. Take a look:
2 Persimmons, 1 pomegranate, endive, radicchio, chicory, hazelnuts, olive oil, seasoned rice vinegar, honey and sea salt.
Spread a cup or so of hazelnuts on a baking sheet and roast for 10 minutes. Peel and thinly slice the persimmons. Halve a pomegranate and knock out the seeds with a wooden hammer. Place torn greens in a bowl and top with the fruits and nuts. For the dressing, combine olive oil and rice vinegar and then slowly whisk in honey to your liking. Drizzle it on the salad and sprinkle sea salt on top.
For those who may be new to Cocoon Home's Blog Off The Counter feature, I would like to warn you that I'm not one for measuring, especially when comes to a salad and its dressing. I enjoy adjusting the ingredients to my own taste buds. So to you I say: go for it!