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.

  • 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
  1. In a small container with a lid, combine the oil and lemon juice.
  2. Soak the Rodelle Cinnamon Stick in the oil mixture overnight.
  3. Before serving the salad, remove the cinnamon stick and add the vinegar, Rodelle Ground Cinnamon, agave, and salt. Shake or whisk until completely blended.
  4. Cut out green calyx from the persimmons.
  5. If the skin is tough, peel with a vegetable peeler.
  6. Cut into wedges.
  7. 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.
  8. Arrange the salad in a salad bowl or platter,or on individual salad plates. Garnish with blue cheese crumbles.