Little Gem Salad with Persimmon, Radish, and Pomegranate
1–2 little gem lettuces, leaves removed, rinsed, and dried
1 C arugula
1 fuyu persimmon, top removed, sliced into thin wedges
1 watermelon radish, thinly sliced into rounds on a mandolin
1 scallion, thinly sliced into rounds
1 carrot, peeled into thin strips
1/3 C pomegranate seeds
1 fennel bulb, outer part removed, thinly sliced on a mandolin
White Balsamic Vinaigrette
1 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
Juice from 1/2 lemon
First, make the dressing. Place all the vinaigrette ingredients into a tupperware container or jar and shake until emulsified. Set aside.
In a large mixing bowl, start layering all of the salad ingredients. Once everything is in the mixing bowl, slowly drizzle the dressing on top. Season with sea salt and black pepper and mix with your hands to coat. Transfer to your serving dish.