Candied Pecan And Persimmon Herb Salad With Pomegranate Vinaigrette

116 faves | 2 recommends
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What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
528
FAT
155%
CHOL
6%
SOD
17%

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Ingredients for 4 servings

2 semi hard persimmons cut into fine slices (I used a mandolin set at 0.75mm)

1 1/2 cups candied pecans

1/2 cup Gorgonzola, crumbed

1 bag pre-washed baby salad greens

Handful fresh rocket

A few springs of fresh thyme

For the pomegranate vinaigrette:

3 tbsp pomegranate juice

2 tbsp red wine vinegar

1 tbsp honey

Salt and pepper

1/4 cup olive oil

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