4 Fuyu persimmons
1½ cup pomegranate seeds
1) Cut top out like a tomato. Slice bottom off, being careful not to take too much fruit 2) Peel persimmons, cut four pieces off core the way you might an apple 3) Dice persimmons into a shape slightly larger than the pomegranate seed 4) Mix pomegranate seeds and diced persimmon gently with a spatula This salad will keep refrigerated for about three days but is best eaten fresh.
A vinaigrette made with a light vinegar such as Sherry, Champagne or white Balsamic and a buttery extra virgin olive or a nut oil would complement these fruits nicely, or maybe some agave nectar as a sweet and light dessert. The options for green leafies are endless—sauteed &/or fresh escarole, romaine, little gems, or any other chicories would create a bright, colorful and seasonal salad.
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