Nourish Network

If you have a wee one, put them to work seeding the pomegranate. Fill a deep bowl with water, cut the pomegranate in half, and show them how to keep their hands below water while they work. The seeds will drop to the bottom and the peel will float to the top, and you’ll have a neat and happy helper come mealtime.

1 tablespoon minced shallots
1/4 cup champagne vinegar
1 tablespoon pomegranate molasses or honey
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
12 pecan halves, toasted
4 ounces soft, young goat cheese
6 cups salad greens
1 fuyu persimmon, sliced in half and then into thin wedges
1 pomegranate, seeds removed and reserved

Preheat oven or toaster oven to 350.

Shake together shallots, vinegar, molasses, olive oil and salt and pepper in a tight-sealing jar. Set aside.

Place the pecans in a Ziploc bag and gently crush with a rolling pin until they’re the texture of coarse sand. Cut the goat cheese into 8 pieces and shape each into a fat disc. Press into the pecans to coat on both sides and place on a foil-lined baking sheet. Bake for 8 minutes.

Toss together greens and persimmons in a salad bowl. Give the dressing one more shake and pour it over the top. Toss to mix and portion out onto salad plates. Top with goat cheese rounds and pomegranate seeds.

Serves 4