• Servings : 4
  • Preparation time : 10 minutes

Ingredients

  • 2 very ripe persimmons, sliced
  • 200 g fresh spinach
  • 50 g chopped walnuts
  • 100 g fresh goat's cheese, crumbled
  • 50 g pumpkin seeds
  • Vinaigrette :
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon honey
    • Salt and freshly ground pepper

Cooking steps

  • Prepare the vinaigrette: in a bowl, combine the olive oil, lemon juice, balsamic vinegar, honey, salt and pepper. Whisk until the vinaigrette is well emulsified.
  • Place the fresh spinach in a large salad bowl.
  • Add the persimmon slices, chopped walnuts, crumbled goat's cheese and pumpkin seeds.
  • Pour the dressing over the salad and toss gently to coat all the ingredients.
  • Serve immediately.

Olea Salbo's little extra

You can add other winter fruits to this salad, such as oranges, clementines or grapefruit.

For a crunchier salad, add a few slices of green apple or pear.

You can also replace the goat's cheese with feta or blue cheese.

This salad is a complete and tasty meal, ideal for a light lunch or vegetarian dinner.

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