persimply delicious
When I see something in the produce section at my grocery store that isn’t always there, I snatch it up immediately. Usually that means it’s in season and not for very long. One of these said produce items is persimmon. I can’t say I’m the biggest connoisseur of the late autumn fruit, they looked so beautiful in their orange glow, and I figured they’d be the perfect addition to a fruit-forward holiday salad. Slides of sweet and supple persimmon are paired with pear slices, candied walnuts, and a pungent goat cheese. A maple balsamic vinaigrette is the perfect dressing to supplement the sweetness of this salad. For this dish, persimplicity is the way to go!
⟶ the recipe
persimmon & pear salad with candied pecans
ingredients
1 tablespoon butter
1 tablespoon brown sugar
1 cup chopped pecans
1 shallot, chopped
1 clove of garlic, chopped
1 tablespoon dijon mustard
1 tablespoon balsamic vinegar
¼ cup extra-virgin olive oil
Salt and pepper
1 box of baby spinach, long stems removed
2 pears, thinly sliced
1 large persimmon, thinly sliced
¼ cup crumbled goat cheese
Prep time
20 minutes
Cook time
5 minutes
Total time
25 minutes
4 servings
instructions
Start by candying the pecans. Add the butter and the brown sugar to a medium saucepan on medium heat. Once butter is melted and sugar has dissolved into a thick syrup, add the pecans.
Reduce heat to low, and toast the pecans, stirring occasionally until browned and fully coated with the syrup. Remove pecans and set aside to cool.
Add shallot, garlic, mustard, and balsamic vinegar to a blender or food processor, and pulse until smooth. Transfer to a small bowl or mason jar. Add the olive oil, and either whisk in the bowl or shake in the jar until smooth and fully emulsified. Set aside.
Distribute spinach leaves evenly among 4 salad bowls. Top with the sliced pear and persimmon. Add equal amounts of crumbled goat cheese and candied pecans to each dish, and drizzle the dressing over top to serve.
⟶ recipe notes
- The two most common types of persimmons that are found in the US are Fuyu and Hachiya. Fuyu are bright orange, squat, and round, resembling a tomato, while Hachiya are usually lighter in color and more acorn-shaped. I would recommend going with a Fuyu persimmon for this recipe, as they’re sweeter and juicier while Hachiya are more bitter and take longer to ripen
⟶ modifications
- Feel free to try a different type of nut to candy. I love pecans, but you can also use walnuts or slivered almonds
⟶ make it ahead
- You can make the dressing ahead of time and store in a mason jar in the fridge for up to 3 days. I also recommend making extra to use on salads later in the week, cause it’s just so delicious!
