Pomegranate Persimmon Salad With Warm Goat Cheese
"Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft."
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- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
13
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ingredients
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Dressing
- 1⁄2 cup pomegranate juice
- 2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar (optional)
- 1 garlic clove, finely minced
- 1⁄2 tablespoon brown sugar, packed
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Salad
- 2 -4 ounces soft fresh goat cheese
- fresh ground pepper
- 1⁄2 cup toasted walnuts, finely chopped
- 12 cups spinach or 12 cups other lettuce
- 2 fuyu persimmons, peeled and cut into wedges
- 1 pomegranate, seeded
- fresh basil (optional)
directions
- Whisk together dressing ingredients.
- After salad ingredients are prepped, preheat oven to 375 degrees F.
- Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
- Assemble salad with greens, persimmons, pomegranate seeds, and basil.
- Just before serving, warm the goat cheese in the oven for about 3 minutes.
- Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!
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This is a restaurant worthy recipe! Made for Thanksgiving and it was the highlight of the meal. Followed recipe exactly and it turned out fabulous. Even the dressing was delicious. Thank you Maito!
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