Persimmon Salad with Pomegranate, aka Autumn Caprese Recipe
There is no absolute right or wrong way to arrange the ingredients on the platter. However, some ways are righter than others. I like to keep each of the ingredients generally together, and everything arranged in rainbow-ish order. Tossing everything into a bowl probably works, too. It's a salad, ffs.serves 2 as a light main or 4 as a starter
Servings: 4 servings
Ingredients
- 4-6 cups wild arugula or other bitter green to balance the sweet and tart
- 1 cup pomegranate arils
- 2 Fuyu persimmons 1 peeled and cut into wedges, the other sliced laterally into thin rounds
- 1 large ball of fresh mozzarella cheese sliced into ¼-inch wide rounds
- 2 tablespoons California extra virgin olive oil plus more to taste
- juice of half a lemon
- flaky sea salt fresh cracked black pepper to taste
- optional: 2-4 ounces prosciutto pomegranate molasses
Instructions
- Place wild arugula or other bitter greens on serving platter or shallow bowl. Arrange alternating slices of persimmon and mozzarella over the arugula, adding a leaf of arugula or baby spinach in between.
- Arrange peeled persimmon wedges and prosciutto if using, around the persimmon/mozzarella. Spoon Pomegranate Salsa onto platter. Drizzle everything with olive oil, lemon juice, and sea salt.
- Pomegranate molasses is a thick syrup made from reduced pomegranate juice and lemon juice. It kind of works in this recipe the way a balsamic glaze would work on a tomato-based Caprese.
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