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Pear Persimmon Salad with Maple Apple Cider Vinaigrette www.pineappleandcoconut.com

Pear Persimmon Salad with Maple Apple Cider Vinaigrette

Shanna
Take advantage of some of winter's best fruit and throw it in a salad with some mixed greens, peppery arugula, crunchy candied pecans and creamy goat cheese. Topped with a sweet and tangy maple apple cider vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 8 -10

Ingredients
  

For the Vinaigrette:

  • 1 tablespoon shallot minced
  • 2 teaspoon dijon mustard
  • ¼ c apple cider can also use apple juice, cider is preferable
  • ¼ c plus 1 tablespoon apple cider vinegar
  • 2 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • ⅔ cup olive oil high quality oil - I used Luigi Tega

For the Salad:

  • 8-10 cups mixed greens and arugula washed well and dried
  • 2-3 fuyu persimmons tops removed, sliced into wedges (you can peel the persimmons if you like)
  • 2-3 red d’Anjou pears stem and core removed, thinly sliced
  • ⅔ c candied pecans roughly chopped
  • 2-3 ounces goat cheese

Instructions
 

For the vinaigrette:

  • Combine all of the vinaigrette ingredients in a blender and blend for a few minutes. Taste and add more cider, maple syrup or salt if desired. 

For the salad:

  • Place the greens in a large serving bowl and top with persimmons ( I arranged 3-4 wedges together all over the salad), sliced pears ( arranged same as the persimmons), sprinkle with the candied pecans and crumbled goat cheese. Toss with half of the vinaigrette before serving.  Add more toppings if desired into individual bowls as well as more vinaigrette. You will have leftover vinaigrette. This will last up to 2 weeks refrigerated in sealed jar such as a mason jar or salad dressing bottle. 

Notes

You can use any kind of pear you want for this salad. I prefer the red D'anjou for color, taste and texture but feel free to swap out with what you like best. Asian pears would work well here too.
Make sure you get Fuyu persimmons (short, squat orange persimmons, ripe when still firm) and not the Hachiya ( more heart shaped, pointy end, and only ripe when super squishy)
You can make the vinaigrette ahead of time, keep chilled until ready to use.