Spinach Salad With Persimmons Goat Cheese And Walnuts Recipes

SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS

Steps:

• Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
• Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.

SPINACH AND PERSIMMON SALAD WITH GOAT CHEESE AND POMEGRANATE

Steps:

• Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
• Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
• Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE

Steps:

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