Green Salad with Persimmons, Pomegranates, and Blue Cheese with Cinnamon Infused Dressing

Green Salad with Persimmons, Pomegranates, and Blue Cheese with Cinnamon Infused Dressing

The jewel-tone colors and the balanced flavors of sweet-tart, slightly tangy edge of the blue cheese, and the subtle heat of cinnamon make this salad a stand out addition to your gourmet meals.

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Time

10 minutes

Yields

6 servings

Ingredients

  • 1 cup light flavor oil (safflower, avocado, or almond)
  • 2 teaspoons fresh lemon juice
  • 1/4 cup cider vinegar
  • 1 Rodelle Whole Gourmet Cinnamon Stick
  • 1/8 teaspoon Ground Cinnamon
  • 1/2 teaspoon agave syrup
  • Pinch salt
  • 2 firm Fuyu or Cinnamon persimmons
  • 1 small bulb fresh fennel, washed, trimmed, and thinly sliced (use a veggie peeler to get thin slices)
  • 6 cups mixed baby lettuce
  • Seeds from 1 pomegranate
  • 4 ounces blue cheese, crumbled

Directions

  • In a small container with a lid, combine the oil and lemon juice.
  • Soak the Rodelle Cinnamon Stick in the oil mixture overnight.
  • Before serving the salad, remove the cinnamon stick and add the vinegar, Rodelle Ground Cinnamon, agave, and salt. Shake or whisk until completely blended.
  • Cut out green calyx from the persimmons.
  • If the skin is tough, peel with a vegetable peeler.
  • Cut into wedges.
  • In a bowl, toss the persimmon wedges and fennel with 2 tablespoons of the dressing. Add the pomegranate seeds and lettuce. Add dressing (to taste) and toss the salad.
  • Arrange the salad in a salad bowl or platter,or on individual salad plates. Garnish with blue cheese crumbles.

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