By Beth: www.thescreenporch.blogspot.com
INGREDIENTS:
- 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
METHOD:
- Combine all ingredients on a serving platter and dress with vinaigrette when ready to serve.
