Spinach and Persimmon Salad with Goat Cheese and Pomegranate

Ingredients

• 1 Fuyu persimmon peeled and cored
• 2 cups spinach roughly chipped
• 3 tbsp pomegranate seeds
• 2 oz goat cheese crumbled
• 1 tbsp almonds sliced

Vinaigrette

• 2 tbsp olive oil extra-virgin
• 1 tbsp orange juice
• 1/2 tbsp lemon juice
• 1/2 tsp Dijon mustard
• salt
• pepper

Instructions

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.