Persimmon and Pomegranate Salad With Goat Cheese

Makes 6–8 servings

If you can’t find persimmons, ordinary oranges or even blood oranges are festive alternatives. Just remember to trim between the sections so there are no white membranes.

INGREDIENTS

1 cup pepitas

1 pomegranate, cut and seeded 2 cups fresh spinach 2 persimmons, peeled and cut into slices

3 oz. goat cheese, crumbled Kosher salt

Freshly ground pepper Pomegranate vinaigrette

INSTRUCTIONS

1. Toast the pepitas in a small sauté pan for 5 minutes or until they’re fragrant. Stir them about halfway through to keep them from burning. 2. To seed the pomegranate, slice off the stem end and place the cut side on the board to stabilize it. Use a paring knife to cut a circle, angling it in around the “crown” of the pomegranate, cutting it out. Use your knife to cut along the outside ridges of the pomegranate. Then use your fingers to gently pry open the pomegranate. Working over a bowl, use your fingers to pull the seeds away from the peel and membranes.

3. Place the spinach in a salad bowl. Arrange the pepitas, pomegranate seeds, persimmons and goat cheese on the spinach. Drizzle everything with pomegranate vinaigrette (recipe follows).

POMEGRANATE

VINAGRETTE

¼ cup pomegranate molasses 2 Tbsp. red wine vinegar

Juice from one lemon

1 Tbsp. honey (or more to taste) Kosher salt

Freshly ground black pepper ¾ cup extra-virgin olive oil

INSTRUCTIONS

Whisk together the pomegranate molasses, vinegar, lemon juice, honey, and salt and pepper in a medium bowl. Slowly whisk in the olive oil until everything is emulsified.