Persimmon, Pear and Avocado Salad


Winter salads benefit from the addition of fruit, and this composition combines a dynamic foursome: Luscious Fuyu persimmons and crisp Asian pears contrast with creamy slices of avocado and the crunch of berry-bright pomegranate seeds. Festive and visually appealing, this salad is sure to become a holiday favorite.


2 tablespoons red wine or sherry vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1/4 teaspoon salt
  Freshly ground black pepper (to taste)
2 ripe Fuyu persimmons (peeled, halved lengthwise and sliced crosswise)
2 Asian pears (halved, cored and sliced crosswise)
2 ripe avocados
4 ounces Earthbound Farm Organic Spring Mix (or tender watercress)
1/4 cup pomegranate seeds


Make the vinaigrette by combining the vinegar, mustard, oil, salt and pepper in a small jar. Close tightly with a lid and shake vigorously to emulsify. Set aside at room temperature until serving time.

Combine the persimmon and pear slices in a medium-sized bowl. Halve, pit and peel the avocados, and then slice crosswise. Add the avocado to the bowl with the fruit. Toss gently with half of the dressing.

Divide the fruit and avocado among 4 chilled plates, artfully arranging the colorful slices. Place the lettuce in the bowl and toss with the remaining dressing. Mound the lettuce atop the fruit and avocado slices, sprinkle with the pomegranate seeds and serve immediately.

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