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This persimmon salad is easy but elegant, perfect for fall and holiday meals. Plus, it has kid appeal; it’s the salad everyone will eat. A ten-year-old student told me it was the only salad he has ever liked!
Ingredients
Grilled Persimmons
2 Fuyu persimmons, sliced lengthwise in 1/4-inch slices
1 tablespoon olive oil, butter or ghee
Pinch of sugar and salt
Maple-Spiced walnuts
3 cups walnuts
½ cup maple syrup
1 teaspoon cinnamon
1.5 teaspoons cumin
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon cayenne
½ teaspoon cardamom powder
1 teaspoon salt
Vinaigrette
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon chopped fresh thyme
3 tablespoons walnut oil
2 tablespoons olive oil
Salt and freshly ground pepper
Salad
4 cups loosely packed spinach leaves, washed and dried
2 cups washed and dried frisée -stems trimmed and torn into bite-size pieces
1/3 cup thinly sliced red onion
2 oz dry Jack cheese, shaved into shards (U.S. version of Parmigiano Reggiano)
¼ cup pomegranate seeds
Grill the persimmons
Preheat a grill or grill pan; make sure the grates are clean. Brush persimmon slices with oil or melted butter, sprinkle with a pinch of sugar and salt, and place on grill. Grill until slightly golden and softened, about 4–5 minutes. Turn over and grill another 4–5 minutes. Set aside.
Make the nuts
Preheat the oven to 350° F. Toss walnuts in a large bowl with maple syrup. Add spices and mix well. Cover a baking sheet with Silpat (permanent parchment paper) or a piece of parchment paper. Spread the nuts out in a single layer. Bake 10–12 minutes, flipping after 5 minutes. Remove from the pan into a large bowl. Store in an airtight container.
Make the vinaigrette
Whisk together the vinegar, mustard, honey, and thyme. Slowly whisk in the oils. Season with salt and pepper. Set aside.
Assemble ingredients
In a large bowl, combine the spinach, frisée, and red onion. Toss with dressing and a little salt. Garnish with persimmons, nuts, cheese, and pomegranate seeds.
Recipe © Cool Cuisine – Taking the Bite Out of Global Warming – 2008
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