This adventure with persimmons is a tasty one. My husband is my sampler, and he is a finicky one, always wanting to know about the ingredients in advance. Sometimes I tell, sometimes I keep it secret. Even with that, he will try almost anything once. As it turned out, he enjoyed this salad as much as I did! A simple recipe, the sweet persimmons and tangy lemon dressing are paired well. It was so yummy; I could have eaten the salad by itself. I served it along with Salmon and it was a beautiful presentation. This might sound silly, but I fell in love with the vibrant color of pomegranate arils next to the bright orange persimmon slices, they were almost breathtaking. I hope you enjoy!
Persimmon Salad With Lemon Mascarpone Dressing
- 2 firm Fuyu persimmons, sliced
- 3-4 cups salad greens (I prefer a mixture that includes radicchio and arugula)
- 1/4 cup pomegranate arils
- Crushed Hazelnuts (Optional)
- 1 TBSP Mascarpone (room temp)
- 1 ½ TBSP lemon juice
- 1/4 cup good olive oil
- a pinch of lemon zest
- Salt and white pepper to taste
Putting it all together
In a small bowl, whisk the lemon juice with the mascarpone and lemon zest until smooth. Whisk in the olive oil and season with salt and pepper.