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 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 tblsp olive oil
3 tblsp sherry vinegar
1 shallot, sliced thin
1/2 cup pecans - whole or lightly chopped

Prepare spinach, persimmons and pomegranates and place in salad bowl.

Just before you are ready to serve, warm olive oil in a small cast iron pan. Add sliced shallat 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 carefull not to over heat 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!