Name: Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Fuyu persimmon, peeled and cored - 1; Roughly chopped spinach - 2 cups; Pomegranate seeds - 3 tablespoons; Goat cheese, crumbled - 2 ounces; Sliced almonds - 1 tablespoon; Extra virgin olive oil - 2 tablespoons; Orange juice - 1 tablespoon; Lemon juice - ½ tablespoon; Dijon mustard - ½ teaspoon; Salt and freshly ground pepper to taste - ½ teaspoon

Ingredients for - Spinach and Persimmon Salad with Goat Cheese and Pomegranate

1. Fuyu persimmon, peeled and cored 1

2. Roughly chopped spinach 2 cups

3. Pomegranate seeds 3 tablespoons

4. Goat cheese, crumbled 2 ounces

5. Sliced almonds 1 tablespoon

6. Extra virgin olive oil 2 tablespoons

7. Orange juice 1 tablespoon

8. Lemon juice ½ tablespoon

9. Dijon mustard ½ teaspoon

10. Salt and freshly ground pepper to taste ½ teaspoon

How to cook deliciously - Spinach and Persimmon Salad with Goat Cheese and Pomegranate

1 . Stage

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

2 . Stage

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

3 . Stage

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.