Ingredients:

  • 2 Fuyu persimmons, thinly sliced into wedges
  • 1/2 cup pomegranate arils
  • 2 cups fresh purslane leaves, stems removed
  • 1/4 cup raw pepitas
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/8 tsp sea salt
  • Pinch of freshly cracked black pepper

Instructions:

  1. Place the raw pepitas in a dry skillet over medium heat. Shake the pan frequently for 3–5 minutes until the seeds begin to pop and turn a deep golden brown. Remove immediately from heat.
  2. In a small jar or bowl, combine the olive oil, balsamic vinegar, honey, salt, and pepper. Shake or whisk vigorously until the dressing is glossy and emulsified.
  3. In a large bowl, gently toss the purslane leaves and sliced persimmons. Drizzle the balsamic vinaigrette over the top and fold gently to avoid bruising the leaves.
  4. Scatter the pomegranate arils and toasted pepitas over the top to maintain their distinct textures.