Grilled Persimmon Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Vinaigrette:
  • ¼ cup champagne vinegar
  • 1 tablespoon honey
  • ½ cup extra virgin olive oil
  • ½ teaspoon fleur de sel, coarse sea salt
  • Freshly ground pepper
  • For the Salad:
  • 4 medium Fuyu persimmons, sliced into ¼” rounds
  • 5 cups frisee, or lettuce of choice
  • ½ cup pomegranate seeds
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ¼ cup walnuts, toasted in oven
Instructions
  1. For the Dressing: Whisk together all ingredients and set aside.
  2. For the Grilled Persimmons: Turn the Bull Grill on high to preheat. After 5 minutes, use the Bull Dual Handle Mega Monster Brush to remove any residue.
  3. Oil the grill grates before placing the persimmons down to avoid sticking.
  4. Place the persimmon slices down and do not move, allowing nice grill marks to form. After 4 minutes, flip over and finish. Total time 8 - 10 minutes.
  5. For the salad: Preheat oven to 350 degrees.
  6. Place the walnuts on a baking sheet and toast for about 8 - 10 minutes. Keep an eye on them so they do not burn! Once done, remove and allow to cool.
  7. See notes above for cleaning the pomegranate.
  8. In a large bowl add the cleaned frisee lettuce.
  9. Next add the thinly sliced red onion, feta cheese, pomegranate seeds, toasted walnut and grilled persimmon rounds, cut down into smaller pieces or leave whole with the salad mix on top.
  10. Pour the vinaigrette over the salad ingredients and mix well.
  11. To plate, divide the salad evenly between four plates and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-persimmon-salad/