Christmas Salad of Pomegranates, Persimmons and Pecans
Such an exquisite combination - a delicious starter or a side salad with cold meats, best made close to enjoying it.
SERVES
8
PEOPLE
Ingredients
3 ripe Fuyu persimmons (little firm persimmons)
3 ripe d'Anjou or other pears
1 lime, freshly squeezed
seeds from ½ pomegranate
a selection of frissee lettuce, watercress and rocket leaves
1 lime freshly squeezed
75-110g fresh toasted pecans
For the vinaigrette
2 tbsp balsamic vinegar or sherry vinegar
2 tsp Dijon mustard
2 shallots, peeled and finely chopped
salt and freshly ground pepper
5 tbsp extra virgin olive oil
Method
First make the vinaigrette.
Mix the balsamic or sherry vinegar, mustard, shallots, salt and pepper. Whisk in the olive oil until emulsified.
Slice the persimmons and pears into slices about 5mm thick. Put into a medium bowl and sprinkle with freshly squeezed lime juice. Add the pomegranate seeds. Toss gently.
Wash and dry the greens, store in a clean towel in the fridge until ready to use.
Preheat the oven to 180°C/Gas Mark 4
Put the pecans onto a baking sheet in a moderate oven for 5-6 minutes, tossing gently from time to time. Alternatively toast under a grill.
To serve, toss the greens in some of the vinaigrette and arrange on eight plates. Toss the fruit mixture lightly in the remaining vinaigrette. Arrange on top of the greens and sprinkle with the toasted pecans. Serve immediately.
