Pomegranate Persimmon Salad with Warm Goat Cheese



  • 12 cup pomegranate juice
  • 2 tablespoons Sonoma Harvest Extra Virgin Olive Oil
  • 2 teaspoons Sonoma Harvest Pomegranate White Balsamic vinegar
  • 1garlic clove, finely minced
  • 12 tablespoon brown sugar, packed


  • 2 -4 ounces soft fresh goat cheese
  • Fresh ground pepper
  • 12 cup toasted walnuts, finely chopped
  • 12 cups spinach or 12 cups other lettuce
  • 2 fuyu persimmons, peeled and cut into wedges
  • 1 pomegranate, seeded
  • fresh basil (optional)


  • Whisk together dressing ingredients.
  • After salad ingredients are prepped, preheat oven to 375 degrees F.
  • Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
  • Assemble salad with greens, persimmons, pomegranate seeds, and basil.
  • Just before serving, warm the goat cheese in the oven for about 3 minutes.
  • Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!