Waldorf Sonoma Salad
Pair with a Estate Chardonnay
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Yield: 8 Servings
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons fresh Meyer lemon juice
- 1 tablespoon unseasoned rice vinegar
- 2 Fuyu persimmons
- 2 large stalks celery
- 6 black Mission figs
- 6 green figs
- 1/3 cup toasted walnuts, chopped
- 1/2 cup pomegranate seeds
- 3 heads butter leaf lettuce, roughly chopped
Instructions
Core, peel and dice the persimmons and dice the celery.
Remove stems from figs, and cut in quarters.
Add persimmons, celery and figs to a medium serving bowl. Stir in the walnuts.
In a separate bowl, whisk together the sugar, lemon juice, mayonnaise and rice vinegar. Pour the mixture into the salad bowl and toss well to coat. Reserving a little bit for lettuce.
Chill for 2 to 4 hours.
Lightly dress the lettuce with remaining dressing. Top with chopped mixture.
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