Finished salad on a white rectangular plate.

Grilled Persimmon Salad

Name: Grilled Persimmon Salad
Prep time: 30 min
Cook time: 50 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: For the Vinaigrette:; 1/4 C Champagne vinegar; 1 T Honey; 1/2 C Extra virgin olive oil; 1/2 t Fleur de sel, coarse sea salt; Freshly ground pepper; For the Salad:; 4 medium Fuyu persimmons, sliced into ¼” rounds; 5 C Frisee, or lettuce of choice; 1/2 C Pomegranate seeds; 1/2 C Thinly sliced red onion; 1/2 C Crumbled feta cheese; 1/4 C Walnuts, toasted in oven

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 30 minutes
Cook Time: 20 - 50 minutes

Ingredients:

For the Vinaigrette:
1/4 C Champagne vinegar
1 T Honey
1/2 C Extra virgin olive oil
1/2 t Fleur de sel, coarse sea salt
Freshly ground pepper

For the Salad:
4 medium Fuyu persimmons, sliced into ¼” rounds
5 C Frisee, or lettuce of choice
1/2 C Pomegranate seeds
1/2 C Thinly sliced red onion
1/2 C Crumbled feta cheese
1/4 C Walnuts, toasted in oven

Directions:

For the Dressing:

Whisk together all ingredients.
Set aside.

For the Grilled Persimmons:

Turn the grill on high to preheat.
After 5 minutes, use a grill brush to remove any residue.
Oil the grill grates before placing the persimmons down to avoid sticking.
Place the persimmon slices down and do not move, allowing nice grill marks to form.
After 4 minutes, flip over and finish.
Cook for another 4-6 minutes.

For the salad:

Preheat grill to 350°F.
Place the walnuts on a baking sheet and toast for about 8 - 10 minutes. Keep an eye on them so they do not burn! Once done, remove and allow to cool.
Clean the pomegranate.
In a large bowl add the cleaned frisee lettuce.
Next add the thinly sliced red onion, feta cheese, pomegranate seeds, toasted walnut and grilled persimmon rounds, cut down into smaller pieces or leave whole with the salad mix on top.
Pour the vinaigrette over the salad ingredients and mix well.
To plate, divide the salad evenly between four plates and enjoy!