Persimmon Salad

Lemon Thyme Vinaigrette

• 1 shallot, minced

• 2 tablespoons freshly squeezed lemon juice

• 1 fresh thyme sprig

• 1/2 cup virgin olive oil

• salt and freshly ground pepper

Candied Pecans

• 1 cup pecans

• 2 tablespoons sugar

• ground cayenne pepper

Assembly

• 3 Fuyu persimmons, peeled and sliced

• spinach or arugula salad blend

• 1 pomegranate, seeded

• fresh goat cheese

Soak the shallot in the lemon juice with the thyme for 25 minutes, then whisk in the olive oil. Season to taste with salt and pepper.

Preheat the oven to 375 degrees Fahrenheit.

Blanch the pecans in boiling water for 5 minutes, then drain. Lightly sprinkle with cayenne pepper and toss with the sugar. Spread on a baking sheet and bake until crunchy, about 10 minutes. Let cool.

Toss the persimmons and salad blend with the vinaigrette. Top with pomegranate seeds, candied pecans, and crumbled goat cheese.

Fuyu persimmons are the squat ones that look sort of like orange tomatoes, and are slightly firm when ripe. Hachiya persimmons are the larger, acorn shaped ones and are mushy when ripe - not great for a salad.