Fall Persimmon Salad

Fall Persimmon Salad

by Mueller Market Chef Julia

Market Ingredients: 

• 2 bunches Tuscan kale (@emadiacres)

• 2 Fuyu persimmons (@lightseyfarms)

• 1/2 pint cherry gold tomatoes (@simple_promise_farms)

• 1/4 cup Tommboy goat cheese (@goatilicious_dairyfarm)

• 2-3 Tbs “Unbeetable” dressing (@culturedcarrot)

• 2-3 Tbs honey roasted pecans, chopped (@yeguacreek)

Quick Marinade:

• 2 Tbs apple cider vinegar

• 1/2 Tbs honey

• 1/2 tsp salt

• 1/2 tsp pepper

Directions:

1. Slice tomatoes and persimmons into similar sized pieces and throw into a bowl with the marinade ingredients. Let sit 5-10 mins while you assemble the rest of the salad. 

2. De-stem the kale, cut into thick ribbon-like shreds, and add to large bowl. 

3. Crumble the goat cheese over the kale. Then add the marinated tomato and persimmon to the mix. 

4. Drizzle in salad dressing and toss to combine. 

5. Top with pecans, extra goat cheese, and salad dressing to taste.

6. Serve and enjoy!