Recipe and photo by Tieghan Gerard
Half Baked Harvest
Serves 6
Salad: 1 1/2 cups raw walnuts 1/3 cup real maple syrup 1/2 teaspoon cayenne pepper 6 cups mustard greens or mixed greens 2 cups baby arugula 2 persimmons, thinly sliced 1 avocado, sliced arils from 1-2 pomegranates 6 ounces blue cheese, crumbed (or goat cheese or feta) Pomegranate vinaigrette: 1/3 cup extra virgin olive oil 2 tablespoons balsamic vinegar or red wine vinegar 2 tablespoons pomegranate juice 2 teaspoons orange zest kosher salt and pepper to taste
Preheat the oven 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool. Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss. To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt and pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve alongside the salad. Enjoy!
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