Pomegranate Persimmon Salad With Warm Goat Cheese

Name: Pomegranate Persimmon Salad With Warm Goat Cheese
Prep time: 25 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 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; 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)

(11)

Recipe by Maito

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: 4-6

UNITS: US

INGREDIENTS

Nutrition

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
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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