Waldorf Sonoma Salad

Pair with a Estate Chardonnay

Print Recipe

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.

Print Recipe