Dressing
1 Shallot
2 T. Vinegar
1 Sprig of thyme
Soak shallots in vinegar w/thyme for 25 min.
*Add at the end in last steps: 1/8-1/4 c. extra virgin olive oil (don’t over-do on the oil)
Salt & pepper
Pecans
1 c. Pecans
2 T. Sugar
Cayenne pepper
Blanch pecans in boiling water for 5 min – drain
Toss with sugar & cayenne
Bake at 375 for 10 min until crunchy (watch carefully!)
Salad
3 fuyu persimmons, peeled & sliced
Arugula
Oak leaf or frisee or other lettuce
1 pomegranate
4-8 oz. Goat cheese (go light, don’t over-do)
Toss persimmons with dressing
Add some of the oil
Add lettuce & pecans
Add more oil if needed
Sprinkle with pomegranate seeds & goat cheese
