Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette

Suggested tweaks: I tossed the arugula mixture in the vinaigrette before placing it atop the persimmon slices, which I gave another drizzle in order to make sure that everything was properly dressed. Desmond suggests multiple substitutions for the lemon, if you want to mix things up. Add pomegranate molasses for more tang, balsamic vinegar for sweetness, or soy sauce for extra umami.

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• Lemon Honey Vinaigrette
• 1/4 cup fresh lemon juice (about 2 small lemons)
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
• Pinch of kosher salt
• Finely grated zest of 2 small lemons
•  
• Salad
• 2 medium ripe Fuyu persimmons
• 1 small pomegranate
• 1/2 cup shelled roasted and salted pistachios, chopped
• 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
• 6 packed cups (about 6 ounces) mixed greens or arugula

Procedures

1. To make the vinaigrette: Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.
   
2. For the salad: Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
   discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.
   
3. Alongside:
   Herb-crusted Roasted Turkey Breast
   Maple Mustard Baked Ham
   Garlic-Studded Crown Roast of Pork
   Seared Scallops with Brown Butter
   Roasted Halibut with Olive Oil and Thyme