Autumn Salad With Balsamic Reduction

• Salad
• Fresh Spring Mix
• 1/4 cup fresh mint (chopped)
• 1 Yam (peeled and 1/4 in cubed)
• 1 tsp extra virgin olive oil
• 1/2 tsp. salt
• fresh ground pepper to taste
• 1 small red onion (finely chopped)
• 1 fuju persimmon (1/4 in cubed)
• 1/2 pomegranate (just the seeds)
• 1/4 cup roasted salted pumpkin seeds
• Balsamic Salad Dressing
• 2 cloves garlic (minced)
• olive oil
• 2/3 cup balsamic vinegar
• ground pepper
• white pepper

1. Heat olive oil in a pan on medium heat, add salt and pepper. Once oil is hot, add yams and cover. Cook until yams are golden brown and tender to the touch (about 15 minutes). Remove from heat and let cool.
2. Meanwhile, brown garlic with a little olive oil over medium heat in a saucepan. Once garlic is brown, add balsamic vinegar and simmer until thick. Add pepper and white pepper to taste. Let cool.
3. Combine lettuce, mint, yams, red onion, persimmon, pomegranate seeds and pumpkin seeds in large bowl and toss. Plate the salad and drizzle with balsamic reduction. Enjoy!

salad, fresh spring mix, fresh mint, yam, olive oil, salt, fresh ground pepper, red onion, persimmon, pomegranate, pumpkin seeds, salad dressing, garlic, olive oil, balsamic vinegar, ground pepper, white pepper

Taken from www.epicurious.com/recipes/member/views/autumn-salad-with-balsamic-reduction-50106889 (may not work)