Fruit Cake
For the Salad: – 2 ripe Fuyu persimmons (sliced thin) – 4 cups mixed greens (arugula, spinach, or spring mix) – 1/4 cup pomegranate seeds – 1/4 cup goat cheese or feta (crumbled) – 1/4 cup toasted pecans or walnuts – 1 tablespoon thinly sliced red onion (optional) For the Maple Vinaigrette: – 3 tablespoons olive oil – 1 tablespoon apple cider vinegar or white balsamic – 1 tablespoon pure maple syrup – 1 teaspoon Dijon mustard – Salt and pepper to taste
In a small bowl or jar, whisk together olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified.
In a large bowl or platter, arrange mixed greens.
Top with persimmon slices, pomegranate seeds, cheese, nuts, and red onion.
Drizzle with maple vinaigrette just before serving.
Toss gently or leave layered for a composed look.
More Stories
Visit Em’s Kitchen