Pea tip, Persimmon and Pomegranate Autumn Salad

By gocatgo

This salad would pair nicely with any of your savory autumn entrees like stews, roasts or pot pies.

Ingredients

• Pea tip, Persimmon and Pomegranate Autumn Salad:
• 1 bunch of pea tips (about 1/3rd-1/2 lb)
• 1 persimmon
• 1 small pomegranate or a portion of a large one
• feta
• 3 shallots
• 2 tbsp butter
• Cinnamon Vinaigrette:
• 1/2 tsp ground cinnamon
• dash salt and black pepper
• 3 tbsp maple syrup
• 3 tbsp lemon juice
• 2 tbsp olive oil

Preparation

Step 1

Start by rinsing your pea tips, straining and picking off of the leaves and curly tips. Set them aside in a large bowl.

Then mix together the cinnamon vinaigrette, the easiest way to do it is to put all the ingredients into a small jar and shake well until incorporated.

Prepare the pomegranate seeds if you are using a fresh pomegranate. If you need help doing this check out my old post: how-to open a pomegranate.

Slice your persimmon, removing the top and any seeds you find. I prefer to remove the skin as well but some people leave it on. Slice your shallot while you are at it, removing the ends and skin, then slicing thinly.

Fry the shallots in butter over high heat stirring continuously, for about 3-4 minutes or until golden brown and starting to get crispy. Then remove from the pan onto a dry paper towel to cool.

When it is time to eat, arrange everything just before serving. You can plate the pea tips on the bottom, then layer on the persimmon, feta, fried shallots and pomegranate seeds from there. Garnish with a few slices of lemon and drizzle with the dressing.