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Persimmon - Pomegranate Salad with Goat Cheese & Pistachios
This fall salad is guaranteed to impress your guests.
Author New School of Cooking
dressing
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1
medium shallot
minced
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1
T.
sherry vinegar
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1
tsp.
pomegranate molasses
look in your ethnic isle at the grocery store
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¾
tsp.
salt
or to taste
-
½
tsp.
freshly ground pepper
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3
T.
olive oil
Salad
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6
generous handfuls of spicy mixed greens
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2
fuyu persimmons
not Hachiya
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½
C.
pistachios
toasted
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1
pomegranate
seeded
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4
oz.
soft goat cheese
crumbled (make sure goat cheese is cold otherwise it will blend into the dressing)
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In a mixing bowl, mix the shallots, vinegar, molasses, salt and pepper. Allow to macerate for a few minutes. Stir in the olive oil.
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Add the greens and toss. Taste and adjust seasonings.
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Add half the pistachios, pomegranate and goat cheese and lightly toss. Transfer to a serving platter and add remaining ingredients on top.