This recipe is from Greg Cole, former owner of Cole’s Chop House and Celadon restaurants. Cole is manager of the culinary program for Napa Farmers Market.
He suggests using this recipe now while persimmons and pomegranates are plentiful.
3 Fuyu Persimmons
1/4 cup Pomegranate Seeds
4 cups Arugula
1 Tbsp. Mint leaves, chopped
1/4 cup Balsamic Vinegar
1/2 cup Atlas Peak Olive Oil
2 Tbsp. Dijon style Mustard
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1 tsp. Kosher salt
freshly ground black pepper
¼ cup Dacheva Son’s Aged Goat Cheese (6 month version), grated
In a stainless steel bowl whisk together mustard and balsamic vinegar until well mixed, in a slow and steady stream whisk in the Atlas Peak Olive Oil
Season with salt and pepper and whisk to combine seasonings
Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.
Place persimmons in a large bowl along with pomegranate seeds, arugula, mint, and grated goat cheese
Toss with vinaigrette, garnish with cracked black pepper, and serve immediately.