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.
Makes 10 servings
Prep time: 20 minutes
- 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)
- 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
Divide the watercress, prosciutto, persimmons, pomegranate seeds, and pepitas among 10 plates, or combine all the ingredients in a salad bowl and toss.
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.
Serve immediately with the extra dressing on the side.
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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