Persimmon and Pomegranate Salad
Refreshingly sweet, fresh, and tangy
Ingredients
- 3 tablespoon fresh pomegranate juice
- 3 tablespoon sherry vinegar or high quality red wine vinegar
- unit coarse salt, as needed
- unit freshly ground pepper, as needed
- 3 tablespoon extra virgin olive oil
- 2 small ripe Fuyu persimmons, thinly sliced
- 2 small shallots, thinly sliced
- 0.333333 cup pomegranate seeds, approximately 1 small pomegranate
- 0.5 lemon, for juicing
- 0.5 pound arugula or spring green salad (mesclun)
- 0.666667 cup pecans, toasted and rough chopped
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