Persimmon, pomegranate and poppy seed salad
Add some persimmon to your salad for a perfect pop of sunshine. In this recipe they make a magic match with the tartness of the goat cheese and the crunch of the pomegranate seeds.
- 15 mins preparation
- Serves 4
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Ingredients
- 1/4 cup white vinegar
- 2 1/2 tbsp white sugar
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/2 tsp grated onion
- 1/2 cup olive oil
- 1/2 tbsp poppy seeds
- 2 persimmons, thinly sliced
- 1/2 telegraph cucumber, thinly sliced
- cos lettuce leaves
- butter-crunch or iceberg lettuce leaves
- 100 g soft goat cheese
- 1/2 cup pomegranate arils
- snow peas
- fresh herbs such as mint or pea shoots
Method
- 1Make the dressing. Combine the vinegar, sugar, salt, mustard powder, grated onion, olive oil and poppy seeds in a jar, then shake to mix. Set aside.
- 2Slice the persimmons and cucumber.
- 3On a large platter arrange the lettuce leaves, then add the sliced persimmons and cucumber. Scatter on the goat cheese, pomegranate arils, snow peas and herbs.
- 4Drizzle with dressing and serve.
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