Ensalada de caqui y granada con nueces al arce

Ingredientes

• 4 cups mixed field greens
• 1 medium persimmon, (thinly sliced)
• 1 medium apple, (thinly sliced)
• 1/4 long English cucumber, (thinly sliced)
• 1/2 cup pomegranate arils
• 1/2 cup maple glazed walnuts
• 4 ounces Manchego cheese, (shaved or slivered)
• 1/4 cup white wine vinegar
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/2 clove garlic
• 1/2 cup olive oil, (extra virgin)
• 1/2 tsp black pepper, (freshly ground)

Preparación

1. 1

   Whisk the dressing ingredients together and set aside to allow flavours to blend.

2. 2

   Heat a small skillet and add 1/2 cup walnuts. When just beginning to brown and become fragrant, add 1 1/2 tablespoons of maple syrup. Cook for a minute or so, then remove to a piece of parchment paper and allow to cool.

3. 3

   Arrange greens on a plate, in a bowl or on a platter. Top with thinly sliced persimmon, cucumber, apple, and cheese. Add pomegranate arils and maple-glazed walnuts. Drizzle with Honey Dijon dressing and serve.