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Persimmon, Pomegranate, and Pistachio Salad with Lemon Honey Vinaigrette from 'Choosing Sides'
Ingredients
  • subheading: Lemon Honey Vinaigrette:
  • ¼ cup fresh lemon juice (about 2 small lemons)
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • ⅓ cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
  • Pinch of kosher salt
  • Finely grated zest of 2 small lemons
  • subheading: Salad:
  • 2 medium ripe Fuyu persimmons
  • 1 small pomegranate
  • ½ cup shelled roasted and salted pistachios, chopped
  • 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
  • 6 packed cups (about 6 ounces) mixed greens or arugula
Steps
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