This salad celebrates beautiful autumn fruit, including crisp Fuyu persimmons, tart pomegranate seeds and succulent Medjool dates. The bitter dandelion greens and frisee act as a foil to the sweet fruit, while the citrus vinaigrette adds just the right amount of acidity.
Makes 4 servings
Vinaigrette
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon grainy Dijon mustard (or regular Dijon plus 1/2 teaspoon mustard seeds)
1 teaspoon honey
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon minced fresh rosemary
Salt and pepper, to taste
Salad
1 bunch dandelion greens, washed, stems removed, and chopped*
1 large head of frisee lettuce
1 Fuyu persimmon, unpeeled and cut into 8 wedges
1 Bosc or Bartlett pear, ripe yet still firm, unpeeled and thinly sliced
4 Medjool dates, thinly sliced
1/4 cup pomegranate arils (the edible red pieces of the fruit)
2 tablespoons lightly toasted pecans, sliced lengthwise
For the vinaigrette, whisk all ingredients in a small bowl and set aside.
In a large bowl, toss the dandelions, frisee, persimmons and pears. Pour half of the vinaigrette over salad and toss until coated. Divide evenly among four plates. Add dates, pomegranate arils and pecans to each plate. Drizzle each serving with the remaining vinaigrette.
*Dandelion greens are available at most supermarkets as well as organic specialty markets. Bitter greens such as chicory and endive make good substitutes.
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