Persimmon, Pomegranate & Roquefort Salad
There’s a lot to praise in this vibrant winter salad. The bright orange persimmons and sharp blue cheese combined with crisp green endives make a beautifully colorful, flavorful, and texture-rich dish. What’s more, it’s always such a welcome pleasure to have a ripe fruit in the colder months. Be sure to use Fuyu persimmons (the shorter, rounder variety), as they don’t have the tannic quality of their cousins.
Ingrediënten
Serves 4
- 4 Belgian endives
- Seeds of 1 large pomegranate
- ⅓ cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 4 crisp Fuyu persimmons thinly sliced
- 6 ounces Roquefort or other blue cheese, crumbled
Instructies
- Remove the outer brown leaves from the endives.
- Slice off the tops and stems and break the spears apart into cups.
- Using a mortar and pestle, the bottom of a wine bottle, end of a rolling pin, or anything you have on hand that’s sturdy and has a flat bottom, crush about half of the pomegranate seeds in a large bowl, mashing them enough to release their juices but keeping about half of the seeds intact.
- Add the olive oil and lime juice and whisk to combine.
- Arrange the endives and persimmon slices on your serving dish.
- Top with the pomegranate seed and olive oil mixture, then the cheese.
- Serve.
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