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Add a photoServings: 12
Ingredients
- 6 lrg Ripe persimmons
- 6 lrg Tangerines
- 3 lrg Pink grapefruit
- 1 med Pomegranate
- 1 med Head Belgian endive
- 2 c. Watercress sprigs
- Â Â Salt and pepper
- 1/4 c. Salad oil
- 3 Tbsp. Cider vinegar
- 1Â 1/2 Tbsp. Dijon mustard
- 2 tsp Honey
- 1/4 tsp Dry tarragon
Directions
- With a sharp paring knife, peel persimmons. Holding fruit over a bowl, cut into wedges and place in bowl. Cut off peel and white membrane from tangerines and grapefruit. Holding fruit over bowl with persimmons, cut between inner membranes; remove segments and add in to persimmons. Set aside.
- To seed pomegranate, cut off crown end. Score peel lengthwise to divide fruit into quarters. To prevent staining your hands and clothes, immerse fruit in a bowl of water; break pomegranate apart along scored lines and with your fingers loosen seeds from pulp and skin. Remove pulp and skin from water and throw away. Drain seeds and set aside. With a slotted spoon, lift out persimmons, tangerines, and grapefruit from their juices and transfer to a large salad bowl (reserve juice for other uses, if you like).
- Add in pomegranate seeds, endive leaves, and watercress sprigs to salad.
- Prepare Honey Mustard Dressing: Combine salad oil, cider vinegar, Dijon mustard, honey, and dry tarragon. Mix till well blended; pour over salad and mix lightly till well coated. Pass salt and pepper at the table.
- Makes12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 107 | |
| Calories from Fat 44 | 41% |
| Total Fat 4.95g | 6% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 217mg | 6% |
| Total Carbs 16.3g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 10.36g | 7% |
| Protein 1.13g | 2% |
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