Grilled Persimmon Salad Recipes | Blue Rhino

Ingredients

• For the Vinaigrette:
• 1/4 cup Champagne Vinegar
• 1 tbsp Honey
• 1/2 cup Extra Virgin Olive Oil
• 1/2 tsp Fleur de Sel, coarse sea salt
• Freshly Ground Pepper, to taste
• For the Salad:
• 4 md Fuyu Persimmons, sliced into 1/4 inch rounds
• 5 cups Frisee, or lettuce of choice
• 1/2 cup Pomegranate Seeds
• 1/2 cup Thinly Sliced Red Onion
• 1/2 cup Crumbled Feta Cheese
• 1/4 cup Walnuts, toasted in oven
• Additional Items:
• Small Bowl
• Grill Brush
• Baking Sheet
• Large Bowl