Persimmon Apple Salad

Serves 4 

 

5 ounces favorite salad greens 

1  Fuyu persimmon, or soft Hachiya persimmon, thinly sliced or cut into wedges 

1 apple, thinly sliced

1/2 cup pomegranate seeds

4 tablespoons extra virgin olive oil 

2 tablespoons apple cider vinegar 


Arrange greens over plates. Top with persimmon and apple slices. Sprinkle with pomegranate seeds. In a small bowl, whisk together olive oil and vinegar. Drizzle vinaigrette over salad. Season to taste with freshly cracked pepper and sea salt, if desired.


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