Salad of Fuyu persimmons and autumn green
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2 firm Fuyu persimmons, cut into paper-thin crosswise slices
6 cups mixed salad greens
Pomegranate seeds for garnish
1/2 cup walnuts
3 tablespoons water
3 tablespoons sugar
1/4 teaspoon ground allspice
Pinch of cayenne pepper
Kosher salt and freshly ground pepper to taste
1 tablespoon sherry vinegar
5 tablespoons walnut oil
1 teaspoon kosher salt
Fresh ground pepper to taste
1 teaspoon minced fresh thyme
Arrange a layer of overlapping slices of sliced Fuyu persimmons around a salad plate. Make the dressing using walnut oil, sherry vinegar (5 to 1 is good), fresh thyme, plus salt and pepper to taste. Toss your favorite fall greens in this vinaigrette, then place a handful over the persimmons. Garnish with pomegranate seeds and the candied walnuts.
To make the candied walnuts: In a small sauté pan or skillet, combine all the ingredients. Bring to a boil and cook, occasionally stirring the pan, until the sugar dissolves, about 4 minutes. Continue to boil until the water has almost evaporated and the sugar thickens into a syrup and begins to turn golden. Immediately turn the mixture out onto a lightly oiled plate. Let cool and harden, then break the nuts into pieces. Set aside, or store in an airtight container for up to 1 week.
To serve, whisk all the vinaigrette ingredients together in a small bowl. On each of 4 salad plates, arrange a layer of slightly overlapping sliced persimmons. Toss the greens with the vinaigrette and place a small mound on top of the persimmons. Garnish with the broken pieces of candied walnuts and the pomegranate seeds.
From: Farallon, the very best of San Francisco Cuisine
by Mark Franz and Lisa Weiss