Persimmon Prosciutto Salad
These greens topped with persimmons and pomegranate arils will give your meal some festive flair.
Ingredients
- 6 oz. thinly sliced prosciutto, cut into ribbons
- 4 bunches watercress, thick stems trimmed
- 3 persimmons, pitted and sliced
- ½ cup pomegranate seeds
- ½ cup roasted pepitas (shelled pumpkin seeds)
Dressing
- ½ cup extra-virgin olive oil
- 1/3 cup pure pomegranate juice
- 1/3 cup white-wine vinegar
- 2 tsp. light-colored raw honey
- 1 tsp. Dijon mustard
- Fine sea salt and freshly ground black pepper
Directions
STEP 1
Divide the watercress, prosciutto, persimmons, pomegranate seeds, and pepitas among 10 plates, or combine all the ingredients in a salad bowl and toss.
STEP 2
To make the dressing, whisk together the olive oil, pomegranate juice, vinegar, honey, and mustard, and season with salt and pepper. Drizzle 1 tablespoon of the dressing over each salad, or add ½ cup of the dressing to the salad bowl and toss to coat.
STEP 3
Serve immediately with the extra dressing on the side.
Persimmons topped with a pomegranate vinaigrette give this salad festive color and flavor. I especially love the crunch from the pomegranate and pumpkin seeds. My favorite type of persimmon is Fuyu, but other nonastringent varieties will work as well. – Danielle Walker
Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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Diagnosed with an autoimmune disease at 22, Danielle Walker has worked to help herself and others by creating dishes that are healing, wholesome, and delicious. She is the New York Times best-selling author of Against All Grain: Meals Made Simple and the recently released Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion. Find her blog at AgainstAllGrain.com.
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