Persimmon and Pomegranate Salad with Honey-Sherry Vinaigrette Recipe
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoons minced shallot
- 1 tablespoon honey
- Salt, to taste
- Freshly ground black pepper, to taste
- For the salad:
- 2 Fuyu persimmons, leaves removed, cut into bite-size wedges
- 1/3 cup pomegranate seeds
- ½ cup toasted walnuts
- 6 cups mixed greens
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