Too Good Not To Share: Persimmon and Pomegranate Salad


 

Early winter is persimmon season in Japan. Persimmons, also called hoshigaki, are commonly given as gifts to friends. Many countryside houses feature their own persimmon tree. This delicious fruit is a great way to experience an edible part of Japanese culture.

Below is a persimmon and pomegranate salad I made over the weekend. Delicious and healthy. Too good not to share!

 

Persimmon and Pomegranate Salad:

1 ripe (must be very soft) persimmon

Seeds of one pomegranate (put into a bowl for at least 20 minutes. Save the juice for the vinaigrette.)

2 cups arugula

2 cups field greens

A handful of spiced pumpkin seeds (olive oil, salt, pepper, garlic. Roast at 325 for 15 minutes or so)

Goat Cheese

 

Vinaigrette:

2 T. Olive Oil

1 t. Balsamic Vinegar

Remaining pomegranate juice

Salt

Pepper

A drop of grainy mustard

 

Itadakimasu! (Lets eat, Bon appetite!)

 

Yours,

Francoise