Spinach and persimmon salad
Ingredients:
1 persimmon, peeled and cored
2 cups of spinach
3 tablespoons pomegranate seeds
2 ounces goat cheese, crumbled
handful of walnuts
Vinaigrette:
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
Slice persimmon
Place spinach into a salad bowl. Top with persimmon, pomegranate seeds, goat cheese, and walnuts.
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.
