Spinach and Persimmon Salad with Goat Cheese

adapted from allrecipes.com
serves 2
Ingredients

• 1 Fuyu persimmon, peeled and cored
• 2 cups baby  spinach
• 3 tablespoons pomegranate seeds (optional)
• 2 ounces goat cheese, crumbled
• 1 tablespoon sliced almonds

Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon orange juice
• ½ tablespoon lemon juice
• ½ teaspoon Dijon mustard
• salt and freshly ground pepper to taste​

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Preparation

1. Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
2. Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
3. 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.

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