Mixed Greens with Grilled Persimmons, Pomegranate Reduction and Toasted Hazelnuts
As needed organic mixed greens
2 ea. Asian persimmons
1 - 16 oz. pomegranate juice
As needed extra virgin olive oil
4oz. hazelnuts, chopped and toasted
In a small sauce pan, simmer pomegranate juice until it is about 4oz. Let cool. In a bowl, add pomegranate reduction, salt and pepper to taste. Drizzle about 4oz. of olive oil and whisk until incorporated.
Cut each persimmon into wedges. Toss with salt, pepper and olive oil. Grill in a grill pan or outdoor grill until grill marks are dark and fruit is still crisp. Let cool.
Assembly: Toss greens with pomegranate reduction and place in a bowl. Top with persimmons and hazelnuts.