Mixed Greens with Persimmon, Pomegranate, and Manchego
A brightly colored salad of Fuyu persimmons, pomegranates, and mixed greens, with shaved Manchego cheese, accented by toasted pepitas, in olive oil vinaigrette— is one that I could eat everyday. It is a great beginning to any meal and will surely dazzle your guests at the holiday table. Read the blog post here, http://wp.me/p1wqLX-xo
4 to 5 handfuls of mixed greens such as frisee, radicchio, arugula, mizuna, escarole
2 large Fuyu persimmons, thinly sliced
2 ounces Manchego cheese, shaved
¼ cup toasted pepitas
¼ cup pomegranate seeds
Fresh ground pepper to taste
1 tablespoon sherry vinegar
¼ teaspoon salt
1 teaspoon grainy mustard
3 tablespoons olive oil
In a large salad bowl, combine mixed greens, persimmons, Manchego cheese, toasted pepitas, and pomegranate seeds. Drizzle vinaigrette over the salad and toss until lightly coated. Add fresh ground pepper to taste. Serves 4.
In a small bowl add vinegar and salt until salt dissolves, then whisk in mustard. Slowly whisk in olive oil until emulsified.