Description

This winter salad will not disappoint. Serve it with a simple vinaigrette to combine the medley of flavors everyone will love.

Ingredients

2 tablespoons honey

1 tablespoon Dijon mustard

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 garlic cloves, minced

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

1/2 cup blue cheese, crumbled

10 cups (packed) baby arugula

3 persimmons, sliced, divided

1 cup pomegranate arils

½ cup raw pecans, chopped

1 cup roasted chicken breast, chopped

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Instructions

Combine honey, mustard, salt, pepper, garlic and balsamic vinegar in a medium bowl. Add olive oil and whisk until emulsified. Set aside.

Arrange arugula, slices from 2 persimmons, ¾ cup pomegranate arils, blue cheese, pecans and chicken in a large salad bowl. Toss with dressing. Store remaining dressing refrigerated in a jar with lid.