RECIPE: Fuyu-Pomegranate Salad
Right now the most abundant food is the Persimmon! My town is practically swimming in Persimmons. I love persimmons! Here is a simple, tasy delight to make with this amazing fruit:
3 Fuyu persimmons, cubed
1 Gala apple, cored and cubed
1 Anjou pear, cored and sliced
handful of fresh mint, rough chopped
1/4 C pomegranate seeds
Vinaigrette:
1 orange, juiced
1 Tbsp orange zest
1 Tbsp raw honey
1/4 C cold-pressed olive oil
2 Tbsp champagne vinegar (I use apple cider vinegar ~Jill)
1/4 tsp cinnamon
Combine all the ingredients in a large bowl and toss with vinaigrette to distribute evenly. Serve over a bed of fresh baby spinach or mâche.
This recipe is courtesy of Earth Mother from In The Raw
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