Shaved Persimmon Salad with Endive and Pomegranate
Serve this crisp and refreshing salad in the fall, when persimmons and pomegranates are in season. Any salty or tangy cheese will do—try using fresh ricotta salata or goat cheese in place of the feta.
Ingredients
- 4 heads Belgian endive, preferably a mix of red and white
- 1 large pomegranate
- 2 Fuyu persimmons
- 8 oz. (250 g) feta cheese, crumbled
- Grated zest and juice of 1 lemon
- 1 tsp. Champagne vinegar
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
Directions
Trim the ends from the endive, separate the leaves and place in a large bowl. Remove the seeds from the pomegranate and pat the seeds dry. Using a mandoline or a very sharp knife, thinly slice the persimmons. Add the pomegranate seeds, persimmons and cheese to the endive leaves.
In a small bowl, whisk together the lemon zest and juice and the vinegar. Season with salt and pepper. Add the olive oil in a thin stream, whisking constantly, until the dressing is smooth. Drizzle the vinaigrette over the salad and gently toss. Season to taste with salt and pepper and serve immediately. Serves 4.
Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)
