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

d Candied Walnuts
 

This recipe was first inspired by The Tante Marie Cooking School Cookbook. The addition of candied walnuts and blue cheese are two components I like in other salads I've had at restaurants. I decided to poach the persimmon in a ginger simple syrup when I realized it was too astringent for my taste. The pomegranate salad dressing was inspired by all those little tasty jewels I so meticulously picked out without getting my white t-shirt stained :)

What you will need

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

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

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