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Fuyu Persimmon and Pomegranate Salad
Recipe by Chef Justin Wangler
At a Glance
Prep Time: 30 minutes
Cook Time:
Serves: 8
Ingredients

1 jalapeño, seeded and minced fine
2 limes, juiced
1 pomegranate, seeds removed and reserved
4 Fuyu persimmons, top and bottom cut off, remainder sliced thin
¼ C. pine nuts, toasted*
3 Tbsp. Kendall-Jackson Estate olive oil
½ bunch cilantro leaves, picked and reserved
Kosher salt

*Add pine nuts to a small, dry sauté pan over medium heat.  Gently shift pan to roll pine nuts for approximately 3 minutes or until lightly toasted.  Remove pine nuts and transfer to a plate lined with paper towels to cool.

Directions

In a bowl, combine the jalapeño and lime juice.  Allow to sit for 2 minutes.

Add the remaining ingredients and toss gently to coat.  Season with salt and let marinate for at least 30 minutes, but no longer than 2 hours, and serve.

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