For those of you who like to wax nostalgic about Eric from True Blood, here’s a Blood Salad that Eric would love to sink his fangs into.
· 1 pomegranate
· 2 large ripe Fuyu persimmons, mangoes, or papayas
· 5 cups mesclun, arugula, baby arugula, or mixed salad greens
· 1 thinly sliced Spanish onion
· 5 cherry tomatoes
· 1 recipe Pine Nut-Persimmon Vinaigrette
· 4 medium blood and/or navel oranges, peeled and thinly sliced (can also substitute with blood grapefruit).
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over musclun; toss to coat.
4. To serve, arrange mesclun mixture on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Pine Nut-Persimmon Vinaigrette.
Pine Nut-Persimmon Vinaigrette
(I like this vinaigrette because it’s made with a Fuyu persimmon, which I like to think of as a F.U. persimmon.)
1. Remove the core from one large ripe Fuyu persimmon and cut in half. Scoop out the pulp (you should have about 1/3 cup) and discard the skin.
2. Place the pulp in a blender or food processor and blend or process until smooth.
3. Add olive oil; red or white wine vinegar; toasted pine nuts; blood orange peel; blood orange juice; honey; shallot; mustard; cinnamon; and pepper.
4. Blend or process until smooth. Makes about 1-1/4 cups.