Side Pannel
Mixed Winter Fruit Salad
Ingredients List
- 6 lg Ripe persimmons
- 6 lg Tangerines
- 3 lg Pink grapefruit
- 1 md Pomegranate
- 1 md Head Belgian endive
- 2 c Watercress sprigs
- Salt and pepper
Directions
HONEY MUSTARD DRESSING
1/4 c Salad oil
3 tb Cider vinegar
1 1/2 tb Dijon mustard
2 ts Honey
1/4 ts Dry tarragon
With a sharp paring knife, peel persimmons. Holding fruit over a bowl, cut
into wedges and place in bowl. Cut off peel and white membrane from
tangerines and grapefruit. Holding fruit over bowl with persimmons, cut
between inner membranes; remove segments and add to persimmons. Set aside.
To seed pomegranate, cut off crown end. Score peel lengthwise to divide
fruit into quarters. To prevent staining your hands and clothes, immerse
fruit in a bowl of water; break pomegranate apart along scored lines and
with your fingers loosen seeds from pulp and skin. Remove pulp and skin
from water and discard. Drain seeds and set aside. With a slotted spoon,
lift out persimmons, tangerines, and grapefruit from their juices and
transfer to a large salad bowl (reserve juice for other uses, if desired).
Add pomegranate seeds, endive leaves, and watercress sprigs to salad.
Prepare Honey Mustard Dressing: Combine salad oil, cider vinegar, Dijon
mustard, honey, and dry tarragon. Mix until well blended; pour over salad
and mix lightly until well coated. Pass salt and pepper at the table. Makes
12 servings. Formatted by Lynn Thomas. Source: Fresh Ways with Salads by
Lane Publishing Company.
1/4 c Salad oil
3 tb Cider vinegar
1 1/2 tb Dijon mustard
2 ts Honey
1/4 ts Dry tarragon
With a sharp paring knife, peel persimmons. Holding fruit over a bowl, cut
into wedges and place in bowl. Cut off peel and white membrane from
tangerines and grapefruit. Holding fruit over bowl with persimmons, cut
between inner membranes; remove segments and add to persimmons. Set aside.
To seed pomegranate, cut off crown end. Score peel lengthwise to divide
fruit into quarters. To prevent staining your hands and clothes, immerse
fruit in a bowl of water; break pomegranate apart along scored lines and
with your fingers loosen seeds from pulp and skin. Remove pulp and skin
from water and discard. Drain seeds and set aside. With a slotted spoon,
lift out persimmons, tangerines, and grapefruit from their juices and
transfer to a large salad bowl (reserve juice for other uses, if desired).
Add pomegranate seeds, endive leaves, and watercress sprigs to salad.
Prepare Honey Mustard Dressing: Combine salad oil, cider vinegar, Dijon
mustard, honey, and dry tarragon. Mix until well blended; pour over salad
and mix lightly until well coated. Pass salt and pepper at the table. Makes
12 servings. Formatted by Lynn Thomas. Source: Fresh Ways with Salads by
Lane Publishing Company.
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