Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Description
Perfect with any meal, this spinach salad is a blend of sweet persimmon, tart pomegranate seeds, creamy goat cheese, and crunchy sliced almonds.
Ingredients
•
1 Fuyu persimmon, peeled and cored
•
2 cups roughly chopped spinach
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3 tablespoons pomegranate seeds
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2 ounces goat cheese, crumbled
•
1 tablespoon sliced almonds
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2 tablespoons extra virgin olive oil
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1 tablespoon orange juice
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1/2 tablespoon lemon juice
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1/2 teaspoon Dijon mustard
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salt and freshly ground pepper to taste
Directions
1
Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
2
Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
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.