Winter Salad with Persimmons, Dates, Spiced Walnuts and Sherry Vinaigrette
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If you thought most persimmons were too bitter to eat, you haven’t had a perfectly ripe and wonderfully sweet persimmon. Neither had I, until a recent trip to San Francisco’s Saturday farmer’s market at the Ferry Building. This bustling, mostly organic market was packed with vendors selling this often misunderstood fruit, and throughout the city restaurant menus highlighted the season’s fresh, sweet persimmons.
Here’s they’re tossed in a salad with crisp winter greens, dates, spiced walnuts and a simple sherry vinaigrette. When persimmons are out of season, substitute your favorite seasonal fruits including strawberries, peaches, apples and pears.
Walnuts
Salad
Makes 6 servings.
Here’s they’re tossed in a salad with crisp winter greens, dates, spiced walnuts and a simple sherry vinaigrette. When persimmons are out of season, substitute your favorite seasonal fruits including strawberries, peaches, apples and pears.
Walnuts
- 2 tablespoons butter
- 2 tablespoons water
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- Pinch of freshly ground nutmeg
- 1 cup walnut halves
Salad
- 6 cups winter salad greens such as Arugula and endive, or 2 bags spring salad mix, washed and dried
- 3 tablespoons sherry vinegar
- 7 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 3 ripe persimmons, cut into quarter-sized pieces
- 1 cup whole dates, cut into small pieces
- 1 cup shredded dry Jack or Asiago cheese
Makes 6 servings.
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Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |