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Organic Mache Salad with Fuyu Persimmons, Pomegranate Seeds and Candied Spiced Nuts |
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Written by Laura Klein, Publisher
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Serves 4-6
2 tablespoons of fresh organic orange juice
1 tablespoon champagne vinegar
1 tablespoon minced shallot
¼ teaspoon honey
4 tablespoons of extra virgin olive oil
2 small Fuyu persimmons
¼ cup pomegranate seeds
4-6 ounces of organic mache (lambs lettuce)
¼ cup candied spiced nuts
Whisk orange juice, vinegar, minced shallot and honey in a small bowl. Gradually whisk in oil in a slow stream until emulsified. Season dressing to taste with salt and pepper.
Cut persimmons in quarters and remove seeds. Using a mandolin or sharp knife, thinly slice persimmons into 1/8" slices.
Toss mache in vinaigrette, add pomegranate seeds and toss lightly. Top with persimmon slices and candied spice nuts. Divide amongst plates.
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