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Found on cooking.nytimes.com
| Title: | Persimmon Salad with Pomegranate and Walnuts Recipe |
| Descrition: | Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw |
Persimmon Salad with Pomegranate and Walnuts
Produce
Baking & Spices
Oils & Vinegars
Nuts & Seeds
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Found on cooking.nytimes.com
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Persimmon Salad with Pomegranate and Walnuts Recipe
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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