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Persimmon Fennel Salad with Pomegranates

mayihavethatrecipe.com
serves 4 as a side, 2 as a main course

This Persimmon Fennel Salad with Pomegranate seeds and hazelnuts is a guaranteed crowd pleaser, with a wonderful balance of sweet and savory.
Ingredients
  • 1 large fennel bulb, sliced 
  • 1 pomegranate, seeded (about 1 cup of pomegranate seeds) 
  • 2 Fuyu Persimmons, peeled  and sliced 
  • ¼ cup toasted hazelnuts, chopped
Dressing: 
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp whole grain mustard
  • 1 tbsp brown mustard
  • 1 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
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Picture
Preparation​Combine all the salad ingredients in a bowl or large serving plater
To prepare the dressing, whisk all the dressing ingredients together until well combined. Pour over salad right before serving and toss well
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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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