Yield: 12 Servings
|6 larges||Ripe persimmons|
|3 larges||Pink grapefruit|
|1 medium||Head Belgian endive|
|2 cups||Watercress sprigs|
|Salt and pepper|
|¼ cup||Salad oil|
|3 tablespoons||Cider vinegar|
|1½ tablespoon||Dijon mustard|
|¼ teaspoon||Dry tarragon|
HONEY MUSTARD DRESSING
With a sharp paring knife, peel persimmons. Holding fruit over a bowl, cut into wedges and place in bowl. Cut off peel and white membrane from tangerines and grapefruit. Holding fruit over bowl with persimmons, cut between inner membranes; remove segments and add to persimmons. Set aside.
To seed pomegranate, cut off crown end. Score peel lengthwise to divide fruit into quarters. To prevent staining your hands and clothes, immerse fruit in a bowl of water; break pomegranate apart along scored lines and with your fingers loosen seeds from pulp and skin. Remove pulp and skin from water and discard. Drain seeds and set aside. With a slotted spoon, lift out persimmons, tangerines, and grapefruit from their juices and transfer to a large salad bowl (reserve juice for other uses, if desired).
Add pomegranate seeds, endive leaves, and watercress sprigs to salad.
Prepare Honey Mustard Dressing: Combine salad oil, cider vinegar, Dijon mustard, honey, and dry tarragon. Mix until well blended; pour over salad and mix lightly until well coated. Pass salt and pepper at the table. Makes 12 servings. Formatted by Lynn Thomas. Source: Fresh Ways with Salads by Lane Publishing Company.
Recipe by: Fresh Ways With Salads Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.