Fuyu Persimmon and Pomegranate Seed Salad

We are generally not fruity salad eaters, but this combination of ingredients is sooo good and makes a beautiful presentation on the fall table. This is best served immediately after being dressed with the warm dressing. Sautéed crumbled bacon would be a nice addition.

Ingredients

One bunch Bloomsdale spinach, stems pinched off, leaves torn if big
Two Fuyu persimmons, sliced, core removed
Seeds of one pomegranate

Dressing

4 tablespoons olive oil
3 tablespoons sherry vinegar
1 shallot, sliced thin
1/2 cup pecans – whole or lightly chopped

Prepare spinach, persimmons, and pomegranate seeds and place in a salad bowl. Just before you are ready to serve, warm olive oil in a small cast iron pan. Add sliced shallot and sauté until barely translucent. Add pecans and turn up the heat just until the pecans begin to toast. Turn down the heat and add the sherry vinegar. Stir to combine. Be careful not to overheat at this point, as you will lose your liquid from the vinegar. Once the dressing is warm, toss with the other ingredients and serve.

If you have a chilled bottle of Villa Creek SOuL lying around, enjoy it with this!