I wasn't planning on a salad but that's one for the wonderful things about seasonal, local cooking. My spouse's mom is bringing arugula from her garden and one of my very favorite farmers, Peter Schaner, said "Here, use these in your thanksgiving salad" as he handed me a couple of persimmons, a pomegranate, and a lime. And I'm quite happy to oblige!
homegrown arugula or your favorite greens
persimmon, cut in half and sliced thin
vinaigrette of lime juice, olive oil, sea salt & freshly ground black pepper
When I make a vinaigrette, I usually make it one part vinegar or citrus juice and 2-3 parts oil.
One trick to getting the seeds out of the pomegranate is to score the outside with a knife and peel it apart underwater and loosen the seeds in a bowl of water. The seeds sink and the skin and pith float.
I love salad but I find at any event, most folks don't eat salad, so make way less than you think you'll need.
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