Persimmon And Blue Cheese Salad With Walnuts

• Vinaigrette
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons orange juice
• 1/2 teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Salad
• 4 cups seasonal spring mix salad greens
• 2 small ripe Fuyu persimmons, each cut into 6 wedges
• 1 cup crumbled blue cheese (4 ounces)
• 1/4 cup walnuts
• 1/4 cup pomegranate seeds

1. For the dressing, combine the first 4 ingredients (through sugar) in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.
2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.
3. Drizzle with the vinaigrette, and serve.

vinaigrette, balsamic vinegar, lemon juice, orange juice, sugar, extravirgin olive oil, lemon zest, salt, freshly ground black pepper, salad, salad greens, persimmons, blue cheese, walnuts, pomegranate seeds

Taken from www.myrecipes.com/recipe/persimmon-blue-cheese-salad-with-walnuts (may not work)