Yield
8 servings (serving size: about 1 1/2 cups)

Look for plump, soft persimmons with bright orange-red skin. You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu.

How to Make It

Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.

Ratings & Reviews

EllenDeller's Review

RenoTX
December 07, 2014
Although I had to skip the endive as none was available locally, I made the rest of the salad as the recipe instructs. It's one of the most delicious things we've eaten in a long time! Absolutely perfect. What a wonderful combination of flavors! Without the endive, half the recipe served two of us as the vegetable side to a roast chicken and sweet potatoes dinner.

RenoTX's Review

EllenDeller
February 04, 2009
This is a new favorite at our house, thought I've never yet been able to find pomegranates in season. So, instead of pomegranates I have used strawberries and or star fruit. This is an excellent salad - I do make it with the shallots, and bagged greens. The dressing is delicous, and my teenage son loves the endive.