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

1. 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. 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. 3

   Prepare pomegranate vinaigrette. In a blender, combine 1/4 c of pomegranate seeds, raspberry vinegar, white balsamic vinegar, and agave nectar. Blend.

4. 4

   Slowly add vegetable oil in a steady stream until blended. Add salt and pepper to taste.

5. 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. 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.

* Per serving · 4 servings · Values may vary.