Persimmon & Endive Salad
This Persimmon & Endive Salad is a celebration of seasonal flavors and textures. Sweet Fuyu persimmons, bitter endive, and crunchy buttered caramelized walnuts are tossed with a tangy honey-balsamic dressing, then finished with pomegranate seeds and shaved cheese. It’s fresh, unexpected, and perfect for impressing guests or treating yourself to something special.
Persimmon & Endive Salad with Buttered Caramelized Walnuts and Pomegranate—fresh, festive, and full of flavor.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes (for walnuts)
Special Equipment: Sharp knife and cutting board, small bowl (for dressing), small skillet, whisk, parchment paper, large salad bowl, vegetable peeler (for shaving cheese)
Ingredients
2 firm Fuyu persimmons, thinly sliced
2 heads endive, trimmed and chopped
2 tbsp honey
2 tbsp balsamic vinegar (or white balsamic for a lighter color and milder taste)
2 tbsp olive oil
Pinch of salt
½ cup walnuts
1 tbsp butter
1 tbsp sugar (or honey for a softer glaze)
Shaved ricotta salata or Parmesan (about ¼ cup)
¼ cup pomegranate seeds
Directions
Make the dressing: In a small bowl, whisk together the honey, balsamic vinegar, olive oil, and a pinch of salt until smooth.
Caramelize the walnuts: In a small skillet, melt the butter over medium heat. Add the sugar and stir until it begins to bubble and lightly caramelize. Toss in the walnuts and stir constantly until they’re glossy and coated, about 3–4 minutes. Spread on parchment paper to cool, then roughly chop.
Toss the salad: In a large bowl, gently toss the sliced persimmons and chopped endive with most of the dressing (reserve a little to drizzle at the end).
Assemble: Arrange the salad on a platter. Top with the buttered caramelized walnuts, shaved ricotta salata or Parmesan, and pomegranate seeds. Drizzle with the remaining dressing.
Serve immediately: The mix of sweet persimmon, bitter endive, and buttery nuts makes this salad unexpectedly delicious!
