Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
370
Calories
3g
Protein
15g
Fat
63g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Honey | 1 tbsp (21g) | 64 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Persimmon | not in our table | 0 |
| Seed | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1⁄3 cup extra-virgin olive oil
- 2 Tbs. fresh mint leaves
- 1 1⁄2 Tbs. white wine vinegar or pear vinegar
- 1 tsp. honey
- Kosher salt and freshly ground white pepper,
- to taste
- Leaves from 3 to 4 heads red oakleaf lettuce
- Leaves from 1 head frisée lettuce
- 2 Fuyu persimmons, peeled, seeded if necessary
- and cut into thin wedges
- Seeds from 1⁄2 pomegranate
- 1⁄2 cup hazelnuts, toasted and skinned
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes