Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Persimmon, Pomegranate, and Tangerine Salad with Roasted Shallot Balsamic Dressing

kept bylaerkin

2 large shallots (about 4 ounces total), peeled, trimmed, and quartered
1/2 cup balsamic vinegar
4 sprigs fresh thyme
1 small pomegranate
1 tablespoon extra-virgin olive oil
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
6 cups loosely packed field greens or mesclun
1 firm fuyu persimmon, sliced into thin wedges
2 tangerines, peeled (see page 51) and sliced crosswise ΒΌ inch thick



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook