Poms & Persimmons Thanksgiving Meal-Prep
[ ] hot honey walnuts
Put walnuts in a skillet over medium high heat with sugar, dried red chili, and honey, stirring frequently until walnuts are coated with the mixture. Add a little more honey if the sugar and chili don't seem to be sticking. Sprinkle lightly with large flake salt while still hot. Place in tupperware and keep unrefrigerated until Thursday.
[ ] peel and open pomegranates
From the top of the pomegranate, slice vertically into the fruit, cutting down a little less than halfway. Then cut horizontally, again cutting down the same depth. You should be able to pull apart the top of the pomegranate like a flower, revealing the little gems inside. Remove all the seeds from the pomegranate, separating from the white pith, and set aside in tupperware. Place in refrigerator overnight.
[ ] cut persimmons, wash and chop escarole & frisee
Slice the persimmons into thin circles, so you reveal a star at the center of each. Your choice to either keep the persimmons in circular form, or cut them into half-moons. Chop frisee and escarole. Lightly season with salt and pepper, toss well.
[ ] make dressing last
Blend all the dressing ingredients in a powerful blender - a vitamix if you're able. Blend until the dressing is mostly smooth, but still with tiny chunks of date - this will take a while. I sometimes blend it for 8 minutes on medium speed. Make sure to take breaks so your blender doesn't burn out.
[ ] assemble salad right before serving
Toss all ingredients thoroughly, starting with half of the salad dressing. If the salad seems too lightly dressed, add a little more at a time. Serve immediately. Serves 8-10 as a side salad.