Spinach and Persimmon Salad with Goat Cheese and Pomegranate

Name: Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Total time: 20
Yield: 2
Ingredients: 1 Fuyu persimmon, peeled and cored; 2 cups roughly chopped spinach; 3 tablespoons pomegranate seeds; 2 ounces goat cheese, crumbled; 1 tablespoon sliced almonds; 2 tablespoons extra virgin olive oil; 1 tablespoon orange juice; 0.5 tablespoon lemon juice; 0.5 teaspoon Dijon mustard; salt and freshly ground pepper to taste

Recipe by Kim's Cooking Now from allrecipes.com

Dinner 20 Mins.

Ingredients

2 servings

•

1 Fuyu persimmon, peeled and cored
•

2 cups roughly chopped spinach
•

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
•

0.5 tablespoon lemon juice
•

0.5 teaspoon Dijon mustard
•

salt and freshly ground pepper to taste

Instructions

Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
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.