RECIPES
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Persimmon and Pomegranate Salad
Ingredients
8 cups torn spinach leaves or other seasonal greens (about 1 pound)
3 ripe Fuyu persimmons, peeled and cut into thin wedges
1 small red onion, thinly sliced
3 tablespoons sherry vinegar
7 tablespoons olive oil
salt and pepper
seeds from l large pomegranate (about 1 cup)
Directions
In a large bowl, combine the spinach, persimmons and onion. Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste. Sprinkle with pomegranate seeds and serve. 6-8 servings
