Fall Colors Salad (Orange Pomegranate or Honey Ginger, Blood Orange or Lemon Olive Oil)

Persimmons and Pomegranates!
The farmers market is full of these wonderful fall fruits; use them to make salad bursting with color.

What you will need in addition to enfuso products:

• Fresh garden greens

• Radiccio

• 2 Fuyu persimmons

• 1 Pomegranate

• Feta or Goat Cheese Crumbles

• Pecans or Walnuts

• Cracked Pepper

Make a bed of fresh garden greens. You can select whatever looks good and fresh to you at the market. A spring mix is always a good bet, but you can also choose baby spinach and kale, butter lettuce, or romain hearts. However, the darker the green, the better it is for you and the dark color is a great foundation for this salad.

Layer torn radiccio on top of the greens. It is slightly bitter and spicy, but the sweet dressing and fruit will address that and it will give beautiful color and flavor contrast.

Peel two ripe fuyu persimmons and cut into bite sized chunks. Layer these on the greens. (Note: Fuyu persimmons are the type that are round and slightly flat, not pear shaped. A ripe fruit will have good color and a very slight give when pressed firmly. It will be slightly crisp to eat, but not as much as a crispy apple.)

Remove seeds from a ripe pomegranate. For advise on how to do this, check out this great video …

Slightly warm some crumbled feta or chunks of goat cheese in a toaster oven or microwave and place on the top.

Drizzle with creamy olive oil and balsamic dressing. We recommend two options using our Fall/Winter Seasonal flavors of balsamic vinegar. Both are 50/50 ratio whisked until emulsified and creamy.

• Blood Orange Olive Oil with Orange Pomegranate White Balsamic

• Lemon Olive Oil with Honey Ginger Dark Balsamic

For perfection top with chopped toasted walnuts or pecans and fresh cracked pepper.

This salad is eye candy with its dark greens, purples, ruby reds, and deep oranges.

It is full of antioxidents too and as you can guess tastes as good as it looks.