Apple Persimmon Salad
|
WHAT YOU NEED:
SALAD: 2 ripe Fuyu persimmons 2 apples 1/2 cup pomegranate seeds 8 oz arugula feta cheese |
DRESSING:
2 Tbsp orange juice 1 Tbsp apple cider vinegar 1 Tbsp olive oil 1 Tbsp honey dash of salt |
METHOD:
DRESSING:
Place the ingredients in a small jar with lid. Make sure lid is on tight, shake until well blended, set aside.
SALAD:
Peel the persimmons and slice thinly, cross way. Remove any seeds. Cut each slice into two half circles.
Cut apple in half and remove the core. Cut into thin slices.
Remove pomegranate seeds from peel.
Place persimmon, apple, pomegranate seeds, and arugula in a salad bowl, add enough dressing to lightly coat ingredients. Crumble feta cheese over top.
Caramelized walnuts make a great addition to this salad.
DRESSING:
Place the ingredients in a small jar with lid. Make sure lid is on tight, shake until well blended, set aside.
SALAD:
Peel the persimmons and slice thinly, cross way. Remove any seeds. Cut each slice into two half circles.
Cut apple in half and remove the core. Cut into thin slices.
Remove pomegranate seeds from peel.
Place persimmon, apple, pomegranate seeds, and arugula in a salad bowl, add enough dressing to lightly coat ingredients. Crumble feta cheese over top.
Caramelized walnuts make a great addition to this salad.