Persimmon and pomegranate salad with Greek manouri cheese and a pomegranate molasses vinaigrette

I made this salad for lunch the other day, to treat myself.

I’ve been dreaming of making it since before the holidays but never got around to it.

 

 

The day I finally did make it, was a shitty one. It felt like I was failing at everything, most importantly at parenting. Aris was having a difficult day, with tantrums every other hour; he was biting, hitting, screaming, resisting his meals and fighting nap time. I finally got him to sleep, after much negotiation and effort, and I was just about to sit down and take a breath when he woke up.

I was feeling so deflated, tired and frustrated that I could scream. I couldn’t give up on making this salad, though. I was determined to make it —damn it!— and eat it, no matter what.

And so I did.

Persimmon, pomegranate, spinach, baby tomatoes, shallots, Greek manouri cheese (for those unfamiliar with it, it’s a soft, rich and creamy goat’s and/or sheep’s milk cheese), and a pomegranate molasses vinaigrette.

I was in heaven for a few minutes. And then it all started again. But guess what? Aris had some of it too.

P.S.1 I wasn’t planning on posting this recipe as I thought it was too simple, but when I shared a photo of the salad on instagram some of you asked me to, so I obliged. 

P.S.2 I just realized this is my first post for 2022! Happy New Year! Wishing health to us all, and lots of good food!

 

 

 

 

 

Persimmon and pomegranate salad with Greek manouri cheese and a pomegranate molasses vinaigrette

I’m sure you know how easy it is to make homemade pomegranate molasses, right?

 

Yield: enough salad for 1 person (with some bread, it is the perfect lunch)

Ingredients

1 persimmon (the elongated kind), not too ripe, peeled, cut in half lengthwise and sliced

Big handful of pomegranate seeds

Handful of whole baby spinach leaves

1 small shallot, finely sliced

5-6 baby tomatoes, halved or quartered lengthwise depending on size

Greek Manouri cheese

for the vinaigrette

1 tsp white wine vinegar

1 Tbsp pomegranate molasses

3 Tbsp extra virgin olive oil

Salt

White pepper, freshly ground, 5-6 turns of the pepper mill

 

Preparation

Whisk well the ingredients for the vinaigrette in a small bowl, or alternatively add all ingredients in a small jar and shake well. Makes more vinaigrette than needed for this salad. Use what is left in other salads or on baked/grilled vegetables for the next couple of days.

Arrange persimmon slices on plate, scatter pomegranate seeds and spinach, arrange tomatoes on top and sprinkle the shallots. Add as much manouri as you want.

Use a spoon to add the vinaigrette. About 1 Tbsp to start and add more if you want. Don’t forget to sprinkle a little salt too.

Enjoy immediately.