Winter Persimmon Salad

Recipes > Salads

MEDIUM | 30 MIN | SERVES 6-8

Ingredients

For the Vinaigrette
1 Tbsp. Dijon mustard
4 Tbsps. ENZO Organic Traditional Balsamic Vinegar
¼ cup ENZO Organic Extra Virgin Olive Oil
Salt and pepper, to taste

For the Salad
1 head green leaf lettuce, roughly torn
½ small head radicchio, roughly torn
1 head endive, spears separated
1 fuyu persimmon, thinly sliced
½ cup pomegranate seeds
½ cup freshly grated parmesan cheese

Directions

Step 1
Whisk mustard and vinegar until combined and slowly stream olive oil into the mixture until emulsified and season with salt and pepper, to taste.

Step 2
Wash and dry lettuce, radicchio and endive slices. Lightly dress with balsamic vinaigrette and toss with persimmon, pomegranate seeds and parmesan.

ENZO Products found in this recipe...

Organic Traditional Balsamic Vinegar

Organic Extra Virgin Olive Oil - Bold