Winter SaladBy Megan ValentineIngredientsVinaigrette (you’ll only need about half of this for four salads)2 T lemon juice ¼ cup red wine vinegar 2 T minced fresh shallot 2 tsp. sugar ¾ cup extra virgin olive oil Kosher salt & freshly ground black pepper, to taste Salad 4 cups loose-packed salad greens, washed and dried 2 Fuyu persimmons, peeled, sliced into 1/8” rounds ½ cup pomegranate seeds 4 oz fresh young goat cheese, crumbled 4 T chopped, toasted pistachios DirectionsServes Four Whisk together the vinegar, shallot & olive oil in a medium salad bowl. Season with salt and pepper. Add the greens and toss gently to coat well. Arrange persimmon slices to form a circle on each of four salad plates, leaving space in the center for the greens. Stack the greens in the center of each plate. Sprinkle with the pomegranate seeds, crumbled cheese and pistachios. Most PopularMore Good StuffAdvertisement
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