Spinach and persimmon salad

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Ingredients

• 1 persimmon

• 2 cups chopped spinach

• 4 tbsp. pomegranate arils

• 2 oz. crumbled goat cheese

• ½ cup pecans

Vinaigrette Dressing

• 1 tbsp. extra virgin olive oil

• 2 tbsp. orange juice

• 1 lemon juice

• 1 tsp. mustard paste

• salt and ground pepper to taste

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DIRECTIONS

1. Cut and slice persimmon into quarters.

2. Roast the pecans in a stainless steel pan for around 5-10 minutes, with continuous stirring.

3. Place chopped spinach into a bowl. Add persimmon quarters, pomegranate seeds, and goat cheese on the top.

4. Mix together olive oil, orange juice, lemon juice, mustard paste, salt, and pepper in a small bowl to make vinaigrette dressing.

5. Pour dressing over salad and lightly mix together.