Makes 12 servings
For the salad:
11/2 pounds fresh salad greens (a mix of spicy mustard and mizuna greens is nice)
1 small red onion, cut into half-inch slices
1/2 cup chopped fennel bulb
1/4 cup dried cherries, rough-chopped
1/4 cup toasted walnuts, broken into small pieces
Seeds of 1/2 pomegranate (optional)
2 ripe but still firm fuyu persimmons, peeled and sliced in thin wedges
For the dressing:
1/4 cup apple cider vinaigrette
1/4 cup rosemary-infused olive oil
1/2 tablespoon maple syrup
Salt and fresh pepper to taste
1. Preheat oven to 400° F.
2. Oil a baking sheet and roast onion slices for about 20 minutes, until soft and slightly blackened at the tips. Let cool.
3. Shake dressing ingredients in a jar to emulsify.
4. Toss greens with toppings in a large salad bowl and dress just before serving.
- From Katherine Rapin
Note: You can substitute a sweet, crisp apple for the persimmons, but wait to chop it until just before serving.