Ingredients
3 fuyu persimmons, peeled, sliced
2 red onions, sliced, pickled
4 oz goat cheese
1 cup pomegranate seeds
4 cups frisée
4 cups mixed greens
1 cup pecans, toasted
2 cups red wine vinegar
1 tbsp honey
1 tsp. dijon mustard
¼ cup olive oil
1 tbsp lemon juice
1 tbsp honey
3 tbsp white wine vinegar
½ tsp cumin
½ tsp salt
½ tsp pepper
Preparation
Preheat oven to 350 degrees F. Chop the red onions.
In a medium bowl, pour red wine vinegar and honey. Stir the mixture. Add red onions.
Let sit for 30 minutes in order for the onions to pickle.
On a baking sheet, toast the pecans for about 5 minutes. Let cool, then chop.
Fill a medium sized bowl with water. Open the pomegranate seeds under water. Peel and slice the fuyu persimmons.
Use a mason jar to combine the mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
Combine frisée and mixed greens in a salad bowl. Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
Drizzle dressing. Toss with salad tongs until combined.
Serve and enjoy!
