Harvest Salad Recipe

Measure and prep all ingredients.

Prepare the white balsamic dressing. In a bowl or a large measuring cup, whisk together the white balsamic vinegar, honey, Dijon mustard, garlic, salt and pepper.

Slowly whisk in the extra virgin olive oil to create an emulsion. Set the dressing aside.

Peel, quarter and core the persimmon.

Using a mandolin, slice it into thin, ⅛-¼ inch slices. Set aside.

Peel, quarter and core the Asian or Bartlett pear.

Using a mandolin, slice it into thin, ⅛-¼ inch slices. Set aside.

Peel, quarter and core the Honeycrisp apple.

Using a mandolin, slice it into thin, ⅛-¼ inch slices. Set aside.

In a large salad bowl or a deep plate, add the arugula.

Add half of the persimmon, pear and apple. Toss to combine.

If dressing the salad before serving, add about half of the balsamic vinegar dressing and toss until evenly coated.

Decoratively top the salad with the remaining persimmon, pear and apple.

Sprinkle the pomegranate seeds and serve with the extra dressing on the side. Enjoy!