Persimmon Prosciutto Salad

Name: Persimmon Prosciutto Salad
Ingredients: 6 ounce thinly sliced prosciutto, cut into ribbons; 4 bunches watercress, thick stems trimmed; 3 fuyu persimmons, pitted and sliced; 1/2 cup pomegranate seeds; 1/2 cup roasted pepitas; 1/2 cup extra-virgin olive oil; 1/2 cup pure pomegranate juice; 1/2 cup white wine vinegar; 2 teaspoon light-colored raw honey; 1 teaspoon dijon mustard; fine sea salt; freshly ground black pepper

Hannah Hoskins|Sept. 27, 2016 1:38 pm EST

3 (4 ratings)

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“Persimmons and a pomegranate vinaigrette give this salad festive color and flavor. I especially love the crunch from the pomegranate seeds and pumpkin seeds,” says Danielle Walker, author of Against All Grain Celebrations.Walker is the author of the New York Times best-selling cookbook series Against All Grain, and the voice behind one of the most popular grain-free blogs on the internet, againstallgrain.com. After being diagnosed with an autoimmune disease and suffering for many years, Walker healed herself through dietary changes, and she is a testament to how food can nourish and heal our bodies. Walker’s new book, Against All Grain Celebrations, focuses on remaking classic dishes in healthy, flavorful, easy-to-prepare ways that will satisfy everyone at your table. These recipes will help you to easily host guests with various food allergies, as well as a crowd of regular grain-eaters.This recipe is reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House, LLC. To buy a copy of the book, please click here.

Servings

10

Ingredients

6 ounce thinly sliced prosciutto, cut into ribbons
4 bunches watercress, thick stems trimmed
3 fuyu persimmons, pitted and sliced
1/2 cup pomegranate seeds
1/2 cup roasted pepitas
1/2 cup extra-virgin olive oil
1/2 cup pure pomegranate juice
1/2 cup white wine vinegar
2 teaspoon light-colored raw honey
1 teaspoon dijon mustard
fine sea salt
freshly ground black pepper

Directions

Combine all the ingredients in a salad bowl and toss to combine.
Whisk together the olive oil, pomegranate juice, vinegar, honey, and mustard. Season with salt and pepper. Add ½ cup of the dressing to the salad bowl and toss to coat. Serve immediately with the extra dressing on the side.