Salad of Chicken, Gala Apple and Romaine with Persimmon Vinaegrette and Toasted Pecans

This salad is nice, light and yummy!  

     The flavors of this salad go well together.  I wanted to make a different kind of salad that was new and not tired out, like most oversold balsamic vinaigrette salads.  What I wanted to create was a simple elegant salad that would go well with a fresh persimmon vinaegrette.  Persimmon vinaegrette?  Yes, I created a winner! 
     The word persimmon comes from the Powhatan Algonquin Native American language.  There are many varieties of persimmons, but there are only a couple dozen varieties that are considered to be palatable.  Persimmon fruit is actually a berry.  Persimmon trees are famous for being the tree that ebony wood comes from.  American persimmon and Chinese persimmon varieties are usually what is sold in America.
     Persimmon should be ripened, before cooking.  Persimmons at markets tend to be firm to the touch.  Ripe persimmons are easily damaged, so stores sell unripened persimmons.  The best way to ripen a persimmon is to place it in a refrigerator and forget about it for a week or two.  A cold environment will ripen a persimmon.      
     
     Persimmon Vinaegrette Recipe:  
     This recipe makes enough vinaegrette for 2 to 3 salads!
     Boil 1 whole persimmon in water, till it becomes very soft.  
     Remove the persimmon from the water and let it cool.  
     Peel the persimmon.  
     Press the persimmon fruit through a fine mesh strainer to create a fine puree.
     Place the persimmon puree in a mixing bowl.  
     Add 2 tablespoons of rice wine vinegar.
     Add 2 1/2 ounces of vegetable oil.
     Add sea salt and white pepper.
     Add 1/2 teaspoon of ginger paste.
     Add 1 pinch of allspice. 
     Stir the ingredients together to form a simple loose puree vinaegrette.  
     Set the persimmon vinaegrette aside.  
     
     Salad of Chicken, Gala Apple and Romaine with Persimmon Vinaegrette and Toasted Pecans:  
     Heat a saute pan over medium heat.
     Add 1 tablespoon of vegetable oil.
     Add 3 to 4 ounces of chicken tenders or chicken breast strips.  
     Season the chicken with sea salt and black pepper.  
     Saute till the chicken tenders become fully cooked.
     Place the chicken tenders on a cutting board and slice the tenders into bite size pieces.  
     Place the chicken tender pieces in a mixing bowl.  
     Add 1 1/2 to 2 cups of small chopped romaine lettuce hearts.
     Add 1 1/2 tablespoons of diced roasted pimiento.
     Add a little bit of thin julienne sliced onion.
     Add 1/2 of a gala apple that is cut into thin wedges.  
     Add just enough of the persimmon vinaegrette to coat the ingredients. 
     Toss the salad ingredients together.  
     Place a few small romaine heart leaves on a plate, so they look like a starfish pattern.  
     Mound the tossed salad on the center of the plate.  
     Spoon a little bit more of the persimmon vinaegrette over and around the salad onto the plate.  
     Sprinkle some chopped toasted pecans over the salad.  
     
     The flavor of persimmon is fresh and light.  The dressing's flavor does not overpower the salad.  Crisp apple slices and chicken go so well with the persimmon dressing.  The hint of allspice is nice with persimmon.  The pecans add some crunch and a complimentary flavor for the persimmon vinaegrette.  Yum!  ...  Shawna