Poached Persimmon, Asian Pear, Pomegranate Salad with Blue Cheese and Spiced Candied Walnuts Poached Persimmon, Asian Pear, Pomegranate Salad with Blue Cheese and Spiced Candied Walnuts 5710 poached persimmon asian pear pomegranate salad with blue cheese and spiced candied walnuts

Poached Persimmon, Asian Pear, Pomegranate Salad with Blue Cheese and Spiced Candied Walnuts

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Poached Persimmon, Asian Pear, Pomegranate Salad with Blue Cheese and Spiced Candied Walnuts Poached Persimmon, Asian Pear, Pomegranate Salad with Blue Cheese and Spiced Candied Walnuts gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
  • Serves
    4
Writer Notes

This recipe was once first inspired by The Tante Marie Cooking College Cookbook. The addition of candied walnuts and blue cheese are two ingredients I take care of in a range of salads I’ve had at restaurants. I made up my thoughts to poach the persimmon in a ginger straight forward syrup when I seen it was once too astringent for my taste. The pomegranate salad dressing was once inspired by all those little tasty jewels I so meticulously picked out with out getting my white t-shirt stained 🙂 —nieceboo

Substances
  • Salad

  • 4 handfuls

    Spring Mix

  • 1

    apple pear thinly sliced


  • 1

    persimmon (fuyu)


  • 1/2 cup

    pomegranate seeds

  • 1/2 cup

    Maytag blue cheese

  • 1/4 cup

    pomegranate vinaigrette

  • 3/4 cup

    spiced candied walnuts
  • Candied Walnuts and pomegranate vinaigrette

  • 1 cup

    blanched walnuts

  • 3/4 cup

    brown sugar

  • 1/4 cup

    water

  • 2 tablespoons

    sugar

  • 1/2 teaspoon

    cinnamon

  • 1/4 teaspoon

    cayenne pepper

  • 1 cup

    vegetable oil

  • 1/4 cup

    raspberry vinegar

  • 1/4 cup

    white balsamic vinegar

  • 2 tablespoons

    agave nectar or honey
Directions
  1. Bag candied walnuts first. Mix 2T sugar, cinnamon, and cayenne in a bowl and set apart apart apart. In a saute pan, heat brown sugar and water unless sugar is dissolved and begins to thicken.
  2. Add blanched walnuts and half of of the spice combination and toss in pan unless coated. Unfold on a sheet pan and sprinkle with closing spice combination.
  3. Put together pomegranate vinaigrette. In a blender, combine 1/4 c of pomegranate seeds, raspberry vinegar, white balsamic vinegar, and agave nectar. Mix.
  4. Slowly add vegetable oil in a right stream unless blended. Add salt and pepper to taste.
  5. Accumulate the skin from the persimmon. Nick about 3/4 hurry thick and evenly poach in straight forward syrup (1/2 c sugar, 1/2 c water, 2T ginger) unless softened. Drain and frigid. You also can skip this step and factual ragged raw, sliced persimmons.
  6. In a bowl toss springs mix and pomegranate vinaigrette, persimmons, apple pears, and closing pomegranate seeds. Top with spiced candied walnuts, and blue cheese.

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