winter salad

Ingredients:

• 1 Persimmon

• 1 bag Mixed Green Lettuce (or lettuce of choice. I mixed in baby kale too!)

• 2 tablespoons Pomegranates

• 2 tablespoons Goat Cheese

• 3/4 cup Olive Oil (I used The Olive Press Arbequina because it’s a more mild flavored olive oil)

• 1/4 cup White Champagne Balsamic Vinegar (also The Olive Press)

If you’re using more lettuce, double the ingredients.

Directions:

1. Thoroughly wash the mixed greens. Spin dry in a salad spinner (otherwise pat dry). Transfer to a serving bowl.

2. If you’re using a whole pomegranate, here is a video of how to get the seeds out quickly, easily and smoothly: youtube video . If you got the seeds ready to use scoop out your 2 tablespoons of seeds onto your lettuce.

3. Prepping the persimmon. I personally leave the skin on, but if you prefer it without, I suggest peeling first. Slice the persimmon into equal sized pieces.

4. Scoop the goat cheese on top separating it into little pieces sprinkled on top.

5. In a separate bowl you’re going to combine The Olive Press Oil & Vinegar. First, add the Champagne Vinegar to a bowl. Slowly whisk in the Arbequina Olive Oil.

6. Add the dressing onto your salad slowly. You may not need as much dressing as you prepared.