Ingredients
The following ingredients have 6 Servings
- 2 tablespoons orange champagne vinegar, or champagne vinegar
- 1 tablespoon fresh-squeezed orange juice
- 1 teaspoon finely grated orange zest
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 6 ounces mixed greens
- 1-2 persimmons, peeled (optional) and sliced
- 1-2 tangerines, or other citrus of your choice, peeled and segmented
- 1/2 cup fresh pomegranate arils, from 1/2 a pomegranate
- 1/2 cup candied pecans
- 2 ounces fresh goat cheese, crumbled
Instruction
- To prepare vinaigrette, whisk together vinegar, orange juice, orange zest, honey, and mustard in a small bowl until smooth. Season to taste with salt and pepper. Slowly drizzle in olive oil, whisking vigorously, until smooth and emulsified. Store in a lidded jar or airtight container in the fridge until ready to use. To assemble salad, divide greens among serving bowls. Top with slices of persimmon and citrus, a sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese. Drizzle with dressing, tossing gently to combine.
