Persimmon Salad with Maple Vinaigrette

Ingredients

• 5 oz mixed greens
• 4 fuyu persimmon (sliced (NOT hachiya persimmon))
• 1 cup pomegranate seeds (seeded from 1 Pomegranate)
• 1 cup goat cheese (crumbled (4oz))
• 1/3 cup pumpkin seeds (Pepitas, toasted, or pine nuts (or sub 1/2 cup coarsely chopped pecans or walnuts))
• 1/4 cup extra virgin olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp real maple syrup
• 2 tsp Dijon mustard
• 1 small garlic clove (pressed or grated)
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Steps

1. 1

   Toast the pumpkin seeds on a dry skillet over medium heat, tossing until golden and fragrant, about 3-4 minutes then remove from heat and set aside to cool.

2. 2

   Make the dressing - in a measuring cup or mason jar, combine the dressing ingredients and whisk or cover the jar and shake well until blended. Set aside for the flavors to meld while you prepare the salad.

3. 3

   In a large serving bowl, create a bed of greens and top with persimmon, pomegranate seeds, goat cheese, and cooled pumpkin seeds. Just before serving, shake the dressing if separated and drizzle the dressing over the top, adding it to taste (I use all of it) and serve. There's really no need to toss the salad since the dressing makes it's way down through the salad.