Escarole With Persimmons Pomegranate Seeds And Lemon Shallot Vinaigrette Recipe

Ingredients

3/4 cup freshly squeezed lemon juice (3 to 4 lemons) 

1/4 cup minced shallots 

2 tablespoons grainy mustard 

2 tablespoons chopped fresh marjoram 

1 cup extra-virgin olive oil 

1 teaspoon coarse salt 

1/4 teaspoon freshly ground pepper 

2 heads escarole, washed and torn into bite-size pieces 

5 Fuyu persimmons, very thinly sliced 

Seeds of 1 pomegranate (optional) 

Preparation

Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.

Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remainingvinaigrette on the side.

Related Video