Poached Persimmon, Asian Pear, Pomegranate Salad With Blue Cheese And Spiced Candied Walnuts Recipe

Name: Poached Persimmon, Asian Pear, Pomegranate Salad With Blue Cheese And Spiced Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 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; Candied Walnuts and pomegranate vinaigrette; 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

Servings: persons

Salad
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
Candied Walnuts and pomegranate vinaigrette
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

1
Make candied walnuts first. Mix 2T sugar, cinnamon, and cayenne in a bowl and set aside. In a saute pan, heat brown sugar and water until sugar is dissolved and begins to thicken.
2
Add blanched walnuts and half of the spice mixture and toss in pan until coated. Spread on a sheet pan and sprinkle with remaining spice mixture.
3
Prepare pomegranate vinaigrette. In a blender, combine 1/4 c of pomegranate seeds, raspberry vinegar, white balsamic vinegar, and agave nectar. Blend.
4
Slowly add vegetable oil in a steady stream until blended. Add salt and pepper to taste.
5
Remove the skin from the persimmon. Slice about 3/4 inch thick and lightly poach in simple syrup (1/2 c sugar, 1/2 c water, 2T ginger) until softened. Drain and cool. You can skip this step and just used raw, sliced persimmons.
6
In a bowl toss springs mix and pomegranate vinaigrette, persimmons, apple pears, and remaining pomegranate seeds. Top with spiced candied walnuts, and blue cheese.

1151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Salad, 4 handfuls Spring Mix, 1 apple pear thinly sliced, 1 persimmon (fuyu), and more.

Yes, Poached Persimmon, Asian Pear, Pomegranate Salad With Blue Cheese And Spiced Candied Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poached Persimmon, Asian Pear, Pomegranate Salad With Blue Cheese And Spiced Candied Walnuts

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