FENNEL SALAD WITH PERSIMMON, POMEGRANATE, AND MEYER LEMON VINAIGRETTE

IMG_9214I am addicted to persimmons and pomegranates right now. The color, the sweetness, the texture. It is all perfection. Feel free to play around with the lettuce you use in this salad. I have made it with butter lettuce or little gems instead of fennel. I usually just see what I have on hand in the fridge and go from there. And, for all the cheese lovers out there, a little Humboldt Fog or Cypress Grove goat cheese crumbled on top is delicious.

IMG_9202FENNEL SALAD WITH PERSIMMON, POMEGRANATE, AND MEYER LEMON VINAIGRETTE

Serves 4

3-4 small fennel bulbs, stalks and fronds removed and discarded, thinly sliced on the mandolin
1 persimmon, sliced into very thin wedges
1/2 pomegranate, seeds removed
1/2 cup hazelnuts, toasted and skin removed, roughly chopped
1 head of frisée, washed and torn into bite size pieces
4 carrots, skin removed and peeled into thin strips
sea salt
freshly ground black pepper
Meyer Lemon Vinaigrette (recipe follows)
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IMG_9203In a large bowl, combine the fennel, persimmon, pomegranate, hazelnuts, frisée and carrot. Toss with the vinaigrette to coat. Finish with a sprinkle of sea salt and some freshly ground black pepper. Serve immediately.
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MEYER LEMON VINAIGRETTE

1 Meyer lemon, juiced
1 tablespoon good white balsamic vinegar
3 tablespoons olive oil
pink sea salt
freshly ground black pepper

Combine the lemon juice, vinegar, and olive oil in a small bowl. Whisk until emulsified. Season with salt and pepper to taste.

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