Cuisine:-American

        Prep Time:20minutes                        minutes 

        Total Time:20minutes                      minutes

                  Servings:4 

             Calories:219kcal

 INGREDIENTS:

For the Salad:

▢3 fuyu persimmons peeled, sliced

▢2 red onions sliced, pickled

▢4 oz goat cheese

▢1 cup pomegranate seeds

▢4 cups frisée

▢4 cups mixed greens

▢1 cup pecans toasted

▢2 cups red wine vinegar

▢1 tablespoon honey

For the Dressing:

▢1 teaspoon dijon mustard

▢1/4 cup olive oil

▢1 tablespoon lemon juice

▢1 tablespoon honey

▢3 tablespoons white wine vinegar

▢1/.2 teaspoon cumin

▢½ teaspoon salt

▢½ teaspoon pepper

INSTRUCTIONS:

For the Salad:

Preheat oven to 350 degrees.

Chop red onions. 

In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!) 

On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.

Fill a medium sized bowl with water. Open pomegranate seeds under water.

Peel and slice fuyu persimmons.

For the Dressing:

Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

For the Assembly:

Combine frisée and mixed greens in a salad bowl.

Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.

Drizzle dressing. Toss with salad tongs until combined.