Pomegranate Persimmon Salad With Warm Goat Cheese |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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) |
Directions:
1. Whisk together dressing ingredients.
2. After salad ingredients are prepped, preheat oven to 375 degrees F.
3. Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
4. Assemble salad with greens, persimmons, pomegranate seeds, and basil.
5. Just before serving, warm the goat cheese in the oven for about 3 minutes.
6. Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!
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