Waldorf Sonoma Salad

Pair with Estate Chardonnay

Yield: 8
Active Time: 15 minutes
Total Time: 2-4 hours


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

Directions:

  • 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 persimmon mixture.

Wait!

In order to qualify for user related discounts, you must log in before proceeding with checkout. Click the button below to log in and receive these benefits, or close the window to continue.

Log In