Persimmon Salad With Radish, Pomegranate And Blue Cheese

At one time, on the ever-changing menu of a favorite neighborhood restaurant, Gjelina, there was a persimmon salad.

A fresh, simple salad so delectable that it became an obsession of mine. I wanted to be able to eat it for lunch whenever I wanted.  And that meant creating an "at home" version. And with persimmons back in season, here it is.

You may have a favorite blue cheese dressing recipe but this one, as shared by my mother, is out-of-this-world.

Persimmon Salad With Radish, Pomegranate And Blue Cheese

8 c spring mix mixed greens

1 persimmon cored and cubed

4 radishes, cleaned and sliced

1/4 c pomegranate arils (*)

- and for the dressing

7 oz crumbled Maytag blue cheese

2/3 c Vegenaise

1/3 c reduced fat buttermilk

1/4 c red wine vinegar

3 T low fat sour cream

2 T oil

1 1/2 T sugar or stevia

1/2 t minced garlic

1/4 t fresh ground black pepper

Prepare the dressing

Place all dressing ingredients in a bowl and combine with an electric mixer on low.

Prepare the salad

Place lettuce in a large bowl and slowly incorporate 3 - 4 T  of dressing.  Divide lettuce among 4 plates. Arrange persimmon on each plate, then radishes.  Add a small dollop of dressing in the center of each salad and garnish with pomegranate anvils.

Leftover dressing can be stored in the refrigerator for up to 3 days.

(*) Buy fresh pomegranate or frozen anvils in the freezer section of your grocery store.

Source:  Salad, Jill Crusenberry.  Dressing, Sullivan's Steakhouse.