Robert Wemischner

Yield: Variable; however, the vinaigrette recipe and the polenta below each yield a generous amount for 4 servings (Scale up in direct proportion if you wish to serve more than 4)

The pleasures of late fall/early winter come together in this composed salad. Sweet slices of peeled persimmon and sharp, bracing leaves of pale Belgian endive and other salad greens provide a base for crusty cubes of polenta. Topped with a scattering of pomegranate seeds, the salad is lightly dressed with a vinaigrette flavored with bottled pomegranate molasses or reduced fresh pomegranate juice. Fruity olive oil, a splash of fresh lemon juice, a bit of sugar and the pomegranate molasses or reduced juice are whisked together for a sweet-tart dressing, enlivening and uniting all of the elements of the salad. An optional extra for the salad: Cubes of creamy California blue cheese from Point Reyes or Gorgonzola, Italy’s finest veined variety (or feta, if you prefer) add the requisite salty counterpoint to the super-sweet fruit.  

Instead of an actual precise recipe for the salad, what follows are the outlines for what I use to make a salad that is balanced, offering complementary flavors, colors and the requisite textural contrast. Feel free to use more or less of the Base and Top Elements as your tastes dictate. Nuts such as pecans or walnuts and some slices of crisp seasonal apple might also enter the mix, if you wish.

The Base:

A combination of Belgian endive leaves, mesclun mix, some dark greens such as baby spinach, some pleasantly bitter greens including radicchio, frisee and escarole, as available; all well washed and dried 

The Top Elements:

Wedges of ripe peeled Fuyu persimmon

An optional extra:
Cubes of moist, not too salty feta, blue cheese such as Point Reyes (CA) Blue or Italian Gorgonzola

Pomegranate seeds (be as generous as you wish) 

Sauteed cubes of polenta, made as follows: 

Cook the fine cornmeal (1-1/2 c. water with 1/2 t. salt to approximately 3 ounces of uncooked polenta makes enough for 4 generous servings) according to recommendations on the package until thick, stirring constantly to keep the mixture smooth. Immediately turn the mixture out onto an oiled surface, spread evenly to a rough 4 inch by 4 inch square approximately 1/2 to 3/4 inch thick, let cool, chill and then cut into 1/2 to 3/4 inch cubes; dust the cubes in a mixture of equal parts of polenta and flour.  In just enough olive or vegetable oil to film the bottom of a heavy saute pan, cook in batches over medium heat until golden brown, about ten minutes, turning the cubes as needed to brown evenly on all sides. Continue sauteeing (wiping the saute pan clean between batches and adding fresh oil, as needed) until all of the cubes have been sauteed. Place the polenta cubes onto absorbent paper and set aside.  Then make the following dressing.

Pomegranate vinaigrette for 4 servings:

1/4 c. bottled pomegranate molasses (or 1 c.  fresh pomegranate juice, cooked in a heavy saucepan over medium heat to reduce to a coating consistency–watch carefully so that it doesn’t burn)

Juice of 1 large lemon

1 t. granulated sugar, more or less to taste

1/2 c. fruity extra virgin olive oil

Salt and freshly ground black pepper, to taste

In a small bowl, whisk the molasses (or reduced juice), lemon juice and sugar together until the sugar is dissolved and the mixture is well blended. Whisking constantly, add the olive oil in a thin stream. Add salt and pepper to taste.

Place the greens in a serving bowl, add Top Elements, pour the dressing over the salad, toss gently and serve immediately.