Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I give you: a salad that embodies the maelstrom of emotions (read: resentment, anger, frustration) I feel going into a million months of cold, dark Canadian winter, coupled with the heady sense of nostalgia for zenned-out barbecue nights never taken for granted (read: Canadian summer is one week long…give or take).
4 cups arugula
1 persimmon
1 ear corn, boiled with salted water and shaved
1/4 cup pomegranate
1 stalk celery, shaved into ribbons
2 tablespoons granola of choice such as Gefen Granola
1 teaspoon Haddar Dijon Mustard
1/8 cup Gefen Olive Oil
1 tablespoon lemon juice
1 tablespoon Gefen Maple Syrup
3 tablespoons (Kedem White Wine) vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Boil corn in salted water. When cool, shave into strips.
Slice persimmon thinly. Shave celery into ribbons with a peeler.
Assemble salad as shown. Dress.
Combine and shake.
How Would You
Rate this recipe?
Please log in to rate
Reviews