This was meant to be a refreshing course before the wedding cake. The components used here were persimmons, grapefruit, pomegranate seeds, daikon radish, and mint, but any combination of bright, seasonal fruit would work. I included a recipe for citrus vinaigrette, but for the wedding, I wanted a very clean presentation, so I just drizzled a few drops of Leonardi white balsamic vinegar on top. It was delicious.
For the salad, make sure you choose Fuyu persimmons, the ones with the flat bottom. They are ripe even while they are still firm and can be sliced. Hachiya, or Japanese persimmons, have an elongated pointed base. They are very astringent unless completely soft with a custard like texture.
Ingredients
Citrus Vinaigrette
2 Tbl strained lemon juice
1 Tbl strained lime juice
1 Tbl strained orange juice
1 Tbl honey
6 Tbl extra-virgin olive oil
Kosher salt and finely ground white pepper
Instructions
Combine ingredients in a bowl and whisk to emulsify. Store any extra dressing in the refrigerator.