Persimmon and Blue Cheese Salad With Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a salad packed with nutrition and great flavors, this recipe featuring persimmons, walnuts, and a fresh vinaigrette is the way to go. Ingredients:
vinaigrette |
1 tablespoon balsamic vinegar |
2 tablespoons fresh lemon juice |
2 tablespoons orange juice |
1/2 teaspoon sugar |
3 tablespoons extra-virgin olive oil |
1/4 teaspoon lemon zest |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 cups seasonal spring mix salad greens |
2 small ripe fuyu persimmons, each cut into 6 wedges |
1 cup crumbled blue cheese (4 ounces) |
1/4 cup walnuts |
1/4 cup pomegranate seeds |
Directions:
1. For the dressing, combine the first 4 ingredients (through sugar) in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.
2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.
3. Drizzle with the vinaigrette, and serve.
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