SPINACH SALAD WITH PERSIMMON & GRILLED CHICKEN

This vibrant spinach - radicchio salad is topped with persimmons, grilled chicken, walnuts, pomegranate, and drizzled with a homemade balsamic pomegranate vinaigrette. This beautiful salad makes a refreshing starter or side dish. Or make it into a meal by adding chicken, steak, or shrimp.

Greens add a welcome touch of brightness to any meal. Right now markets are brimming with full heads of winter greens such as: escarole, Belgian endive, frisée, and ruby- red radicchio. And they taste much better than any bagged, pre-cut lettuce you'll find. Radicchio has a strong but pleasant bitter flavor, and are lovely in salads when thinly sliced or torn into large rustic pieces. The key to using radicchio in salads is to balance the flavor. This means pairing it with ingredients that are either mild (like baby spinach), or bold (like bright fruits, or a punchy vinaigrette.

WHAT ARE PERSIMMONS?

Have you ever tried persimmon before? There are two kinds of persimmons, Hachiya, and Fuyu. Easily mistaken for underripe tomatoes, these round, orange-red fruits have smooth, firm, custard-like flesh that tastes of banana and mango. The Hachiya variety is astringent and acorn shaped. These are tannic and sour when underripe, and should be eaten when very ripe and jelly soft. The Fuyu, which I used in this recipe is the most common non-astringent variety; shaped like pincushions, and is firm like an apple. You can eat persimmons just as is, or add them to sweet dishes such as puddings, breads, cookies, and ice cream. They are also delicious in savory preparations like salsas and relishes, in salads, or sautéed as a side dish for roasted pork or lamb.

HOW TO BUY AND STORE PERSIMMONS

Persimmons are only in season from October until February. Look for fruit that is plump, heavy for its size, and vibrantly colored, with glossy skin. Avoid those with bruises, blemishes, or cracks. Keep the unripe fruit at room temperature, preferably in a brown paper bag, to help it ripen. If already ripe and soft when you buy them, store in the refrigerator for no more than two days.

HOW TO COOK WITH PERSIMMONS

You will want to remove the core for both eating and cooking. The skin is edible, though you may want to peel it, because it can be a little waxy. Cut the fruit into wedges, slices, or cubes. Ripe Hachiyas are often the persimmon of choice for sweet dishes. The firmer texture and subtly sweet flavor of the Fuyu persimmon makes them a good variety for savory preparations.

RECIPE COMPONENTS:

For this salad I made my homemade pomegranate balsamic vinegar for the dressing. The fruity, pungent taste complements the slight bitterness of the radicchio, and the spinach very well, and adds a special touch to this salad. You can find the recipe for my balsamic pomegranate vinaigrette here!

Persimmon, and pomegranate kernels are added to balance out the greens. Toasted walnuts for crunch, and herbed grilled chicken to make it an entree meal.

HOW TO ASSEMBLE THIS SALAD, AND TIPS TO BUYING, OPEN, AND STORING POMEGRANATE SEEDS

BUYING: When choosing a pomegranate from the market, pick one that has bright deep red skin and avoid ones that are brown or patchy on the outside. The deep red color indicates that the fruit is ripe and is full of juice. Once it is picked, the pomegranate does not ripen.

The easiest way to remove pomegranate seeds is by using a small kitchen knife and cutting the top or bottom cap off. Next, score around the middle in quarters, and tear it open. Fill a bowl with water, then place pomegranate wedges under the water. Next pull apart the skin, and gently nudge the seeds out. Pieces of the membrane will float to the top. Pour these off with some of the water, then drain seeds into a fine wire mesh.

STORING: If not consuming pomegranate seeds right away, store leftovers in an air-tight container in the refrigerator for no more than 3 days. If you prefer the seeds can also be frozen.

ASSEMBLING: Place salad greens into a bowl. Sprinkle a little salt, then add half of the walnuts and pomegranate seeds. Drizzle olive oil and pomegranate vinaigrette, and lightly toss. Transfer to a serving platter and arrange remaining ingredients on top. Enjoy!

Recipe