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Fall Farmers Market Salad


1/2 cup candied walnuts

8 cups market greens wild kale, wild arugula, etc

1 cup pomegranate seeds

2 persimmons sliced into wedges

Goat cheese

For the red wine vinaigrette

3 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

2 cloves garlic minced

Salt and freshly ground pepper to taste


To make the vinaigrette, in a small bowl, whisk together the vinegar, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until well blended.Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Top with the persimmons, pomegranate seeds, nuts and goat cheese, and toss well. Serve immediately.


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