Persimmon, Pomegranate, and Goat Cheese Salad
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Persimmon, Pomegranate, and Goat Cheese Salad might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 bunch of Spinach or Watercress
- 1 Fuyu Persimmon
- Goat Cheese
- Pomegranate Seeds
- Toasted walnuts or Pecans
- 1/4 cup olive oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon lemon juice
- 1 Shallot, minced
- 1 clove of garlic, minced
- Salt and Pepper to taste
Instructions:
- Wash the watercress or spinach and top with wedges of Persimmon, Pomegranate seeds, nuts, and crumbled goat cheese (the more goat cheese the better in my opinion)
- For the dressing, combine all ingredients in a blender or food processor and blend until it starts to emulsify.
- Drizzle over the salad and dive it!
