Winter Salad

Here in Berkeley the sustainable food movement is big. That means a lot of people grow their own food and those who don't like to buy local. We can do that at the many farmers markets around town and at several local grocers known for their work with local farms such as Monterey Market and Berkeley Bowl. This means that the fruit that crosses our plates changes with the seasons. Peaches, plums, apricots and berries in the summer; apples and pears in the fall; and citrus, in the winter. But winter comes with a little twist of a treat. Persimmons. Fuyu persimmons in particular are mother nature's winter apology for its lack of stone fruit.

My favorite winter salad is a mix of Fuyu Persimmons, fennel and pomegranate seeds (another winter delight). Here you go:

Winter Salad
2 large Fuyu Persimmons
2 small fennel bulbs
1 small pomegranate
1/4 cup orange juice
1/8 cup olive oil
2 tbsp apple cider vinegar
2 tbsp minced shallots
salt and pepper

• Remove the seeds from the pomegranate and place in a bowl
• Cut the fennel bulb into very thin slices
• Peel the persimmons and cut into thin slices
• For the dressing: whisk together the oranges juice, olive oil, vinegar, shallots salt and pepper and pour over the salad
• Toss and serve immediately