Pomegranate Persimmon Salad With Warm Goat Cheese

• Dressing
• 1/2 cup pomegranate juice
• 2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar (optional)
• 1 garlic clove, finely minced
• 1/2 tablespoon brown sugar, packed
• Salad
• 2 -4 ounces soft fresh goat cheese
• fresh ground pepper
• 1/2 cup toasted walnuts, finely chopped
• 12 cups spinach or 12 cups other lettuce
• 2 fuyu persimmons, peeled and cut into wedges
• 1 pomegranate, seeded
• fresh basil (optional)

1. Whisk together dressing ingredients.
2. After salad ingredients are prepped, preheat oven to 375 degrees F.
3. Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
4. Assemble salad with greens, persimmons, pomegranate seeds, and basil.
5. Just before serving, warm the goat cheese in the oven for about 3 minutes.
6. Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!

dressing, pomegranate juice, walnut oil, balsamic vinegar, garlic, brown sugar, salad, fresh ground pepper, walnuts, spinach, fuyu persimmons, pomegranate, fresh basil

Taken from www.food.com/recipe/pomegranate-persimmon-salad-with-warm-goat-cheese-264107 (may not work)