Persimmon, Pomegranate, And Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides'

1. 1

   Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.

2. 2

   Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You'll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can

3. 3

   discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.

4. 4

   Herb-crusted Roasted Turkey Breast

5. 5

   Maple Mustard Baked Ham

6. 6

   Garlic-Studded Crown Roast of Pork

7. 7

   Seared Scallops with Brown Butter

8. 8

   Roasted Halibut with Olive Oil and Thyme

* Per serving · 4 servings · Values may vary.