Frazzled Kale and Frisee Salad with Pomegranate & Persimmons

Name: Frazzled Kale and Frisee Salad with Pomegranate & Persimmons
Yield: Serves 4
Ingredients: 1 large persimmon, thinly sliced, and peeled, as sometimes the skin is bitter; 1 tablespoon walnut vinegar or sherry vinegar; Sea salt to taste; 50 g toasted walnuts; 100 g goats’ cheese, cubed or crumbled; 1 large pomegranate, cut in half and seeds scooped out; 2 tablespoons walnut oil; 100 g frisée lettuce, finely shredded; 200 g curly kale, finely shredded

Mediterranean Style

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

This colourful salad is full of taste, flavour and texture and makes a stunning winter salad for any festive occasion. Serve this as part of Christmas menu as a salad starter, or as a light lunch when you have over indulged. You can mix and match with the fruit and nuts. Almonds would also be great in this salad with apples or pears and blue cheese. You can also toast the walnuts at the same time you wilt and “frazzle” your kale and frisée.