I've been crazy busy the past few weeks gearing up for the winter season and have not spent enough time in the kitchen and have not made any additions to my bog in quite some time. Thanksgiving was just a few days ago and since I got to spend the entire day in the kitchen I now have a couple good recipes to share.
One new addition to my Thanksgiving dinner menu was a delicious Persimmon & Pomegranate Salad. This dish is easy, colorful and good for you!
Persimmon & Pomegranate Salad
- 6-10 persimmons, sliced
- pomegranates seeds (1-2 pomegranates)
- 8 oz crumbled goat cheese
- 2 tbs chopped thyme (plus a little more for garnish)
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
Place the persimmon slices on a plate and top with a sprinkle of goat cheese and a few pomegranates seeds. Add another slice of persimmon on top and repeat with goat cheese and pomegranates seeds. Whisk together the thyme, olive oil and vinegar and drizzle over the pomegranates right before serving.If you have leftovers just chop up the persimmons serve them on a bed of lettuce with some chicken just to change it up.