Persimmon and Pomegranate Salad with Argan Honey Dressing

                            Persimmon and Pomegranate Salad with Argan Honey Dressing


This salad combines rich Moroccan flavors, with argan oil adding a luxurious touch, while honey and balsamic vinegar create a perfect balance between sweetness and acidity. The addition of pomegranate seeds and toasted walnuts provides crunch and depth, making it an excellent choice for those who love healthy yet sophisticated dishes. It pairs beautifully with crispy Moroccan bread or as part of an elegant meal.

ngredients:

For the Dressing:

120 ml argan oil

3 tbsp balsamic vinegar

1 tbsp fresh lemon juice

2 tbsp Dijon mustard

2 tbsp natural honey

A pinch of sea salt and freshly ground black pepper

For the Salad:

2 ripe persimmons, peeled and thinly sliced

150 g mixed fresh lettuce (romaine, arugula, red leaf lettuce)

100 g fresh pomegranate seeds

80 g toasted and chopped walnuts

50 g crumbled goat cheese (optional)

Making the Dressing:

1. In a sealed glass jar, combine argan oil, balsamic vinegar, lemon juice, Dijon mustard, and honey.


2. Shake well until the mixture is emulsified, then taste and adjust salt and pepper as needed.


3. Let the dressing rest for a while to allow the flavors to meld.



Assembling the Salad:

1. Arrange the lettuce leaves in a large serving bowl.


2. Distribute the persimmon slices evenly, then add the pomegranate seeds and toasted walnuts.


3. If desired, sprinkle crumbled goat cheese on top.


4. Just before serving, drizzle the dressing over the salad and toss gently to combine.


Tips for the Best Results:

Choose the right persimmons: Use ripe but firm persimmons to get perfectly shaped slices.

Toast the walnuts: Lightly toast them in a dry pan for extra crunch and depth of flavor.

Prepare the dressing ahead of time: Letting it sit for an hour or two allows the flavors to blend beautifully.

Enhance with extra ingredients: Add avocado slices or dried figs for additional layers of flavor.

Dress the salad just before serving: To keep the lettuce crisp, add the dressing at the last moment.


Tools Used:

Sharp knife – For slicing the persimmons thinly.

Cutting board – To safely prepare ingredients.

Sealed glass jar – For mixing and storing the dressing.

Small spoon – For measuring honey, mustard, and seasonings accurately.

Wooden spoon or salad tongs – To gently mix the salad without damaging the leaves.

Small pan (optional) – For toasting the walnuts to enhance their flavor.

Large serving plate – To beautifully present the salad.

Grater (optional) – If adding shredded goat cheese as a garnish.

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