Persimmon and Pomegranate Salad with Arugula and Asiago
This past Saturday morning, this past blustery, rainy Saturday morning, I was sipping tea and sorting through my recipe box. While seeking autumnal inspiration as I prepared my weekly grocery shopping list, I came across a recipe that I had completely forgotten about (I love it when that happens). I only tried it once five years ago. A classmate of mine from Bastyr University was giving a talk about…hmmm…I don’t remember what the talk was about…but I do remember this salad that she shared with the class. I remembered it as being incredibly delicious and aesthetically beautiful. Straightaway, I decided to try the salad on my friends at dinner that very evening.
And my memory served me well. It was absolutely wonderful. I could have eaten the whole salad myself, and by the continual moans of delight, I believe my dinner companions could have as well. We all agreed it was the best salad we had ever tasted. And it is perfect, absolutely perfect for a holiday dinner. The deep, rich color of the pomegranate seeds against the green of the arugula and the dusting of asiago cheese looks like holly berries and ivy on a snowy day. Okay, so my imagery isn’t great, but trust me, this will be a holiday hit.
And share the adventure of seeding the pomegranate with loved ones…that really makes it a special holiday dish!
Persimmon and Pomegranate Salad with Arugula and Asiago
Ingredients:
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1/4 teaspoon sea salt
1 clove garlic, finely diced
2 tangerines, juiced (~ 3 tablespoons juice) – fresh squeezed orange juice works fine as well
Seeds from one fresh pomegranate
2 small Fuyu persimmons, thinly sliced
1 bunch arugula
2/3 cup slivered asiago cheese (like parmesan)
Sea salt and fresh ground black pepper to taste
Directions:
1. In a small bowl, whisk together the olive oil, maple syrup, salt, and minced garlic. Taste for balance and seasoning.
2. In a large salad bowl, toss the persimmons and the pomegranate seeds with the dressing. Season with salt and pepper as desired.
3. Add the arugula and gently toss.
4. Arrange the salad on a platter and scatter cheese over the top.
Enjoy!
Cheers-
Jess
