15 minutes
A simple yet elegant salad that combines the sweet and crisp nature of fuyu persimmons with the vibrant and tangy burst of pomegranate seeds.
Fuyu Persimmons, sliced or cut into wedges
each
Pomegranate, seeds removed
each
tablespoons
to taste
to taste
tablespoons
1. Prepare Persimmons
Using a sharp knife, slice the persimmons thinly or cut them into small wedges, ensuring that any seeds are removed. Arrange the sliced persimmons on a plate.
2. Release Pomegranate Seeds
Hold half of the pomegranate over a large bowl. Use the back of a large spoon to firmly pound the outside of the pomegranate to release the seeds. Ensure that the seeds are free from any white pith.
3. Prepare Vinaigrette
In a small bowl, whisk together the sherry vinegar with a pinch of salt and fresh-ground black pepper. Adjust the salt and acidity to your liking.
4. Assemble the Salad
Drizzle the extra-virgin olive oil over the persimmons and pomegranate seeds. Gently mix the salad, ensuring each piece is lightly coated in the dressing. Serve immediately.
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