Spinach and Persimmon Salad with Goat Cheese and Pomegranate


  • 1Fuyu persimmon, peeled and cored
  • 2 cups roughly chopped spinach
  • 3 tablespoons pomegranate seeds
  • 2 ounces goat cheese, crumbled
  • 1 tablespoon sliced almonds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon orange juice
  • ½ tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • salt and freshly ground pepper to taste
  • Directions

  • Step 1

    Slice persimmon into 1/4-inch rounds, then slice each round into quarters.


  • Step 2

    Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.

  • Step 3

    Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

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