Waldorf Sonoma Salad

Pair with a Estate Chardonnay

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Yield: 8 Servings


  • 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


  • 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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