Recipe: Endive Salad with Persimmons & Pomegranate

This story originally appeared in the Spring issue of Cincinnati Health & Life Magazine

Servings: 4

Ingredients:

• ¾ cup pistachios
• 4 heads red or white Belgian endive
• 1 large pomegranate
• 2 Fuyu persimmons
• Grated zest and juice of 1 lemon
• 1 tsp. champagne vinegar
• Salt and freshly ground pepper
• ½ cup extra-virgin olive oil
• 8 oz. feta cheese, crumbled

Directions:

In a small dry frying pan, toast the pistachios overmedium-low heat, stirring, until fragrant and startingto brown, about 5 minutes. Pour onto a plate to cool,then chop coarsely and set aside.

Trim the ends from the endive, separate the leaves, andplace in a large bowl. Seed the pomegranate and pat theseeds dry. Using a mandoline or a very sharp knife, slicethe persimmons into thin slices.

Add the pomegranate seeds, persimmons, cheese andpistachios to the endive leaves.

To make the vinaigrette, in a small bowl, whisk togetherthe lemon zest and juice, and vinegar. Season to tastewith salt and pepper. Add the oil in a thin stream, whiskingconstantly until the dressing is smooth.

Drizzle the vinaigrette over the salad and gently toss.Season with additional salt and pepper and serve.

Look for the Fuyu variety of persimmons, which are sweetand firm, and easy to cut very thin. Any salty or tangycheese will do; try using fresh goat cheese or ricottasalata in place of the feta.