Spinach and Persimmon Salad with Goat Cheese and Pomegranate

Ingredients

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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