Cooking Instructions
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Step 1
In a small bowl or jar, mix the
Orange (1)
,
Lime (1)
,
Honey (20 g)
,
Oil (60 mL)
,
Kosher Salt (2 g)
,
Ground Black Pepper (as needed)
, and
Shallots (10 g)
together. Set aside.
Step 2
Thinly slice the
Persimmons (2)
.
Step 3
Ross the
Butter Lettuce (225 g)
,
Fennel Bulb (1)
, and
Red Onions (40 g)
with some of the dressing-you won’t need it all.
Step 4
Lay a bed of dressed greens on a platter. Scatter slices of persimmon over the lettuce. Garnish with
Pomegranate Seeds (20 g)
,
Pistachios (15 g)
, and
Goat Cheese (30 g)
if using. Add dressing over the top and cracked pepper.
Step 5
This salad is also very pretty served plated. To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, and top with pomegranate.
