Spinach Salad With Persimmons, Goat Cheese and Walnuts

I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.

Ingredients

• 2 Fuyu persimmons
• ¼ cup broken walnuts (1 1/2 ounces)
• 2 ounces goat cheese, crumbled about 1/2 cup
• 1 bag baby spinach
• 1 tablespoon plus 1 teaspoon fresh lime juice
• Salt to taste
• 3 tablespoons plus 1 teaspoon walnut oil
• Fleur de sel (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    229 calories; 21 grams fat; 3 grams saturated fat; 4 grams monounsaturated fat; 12 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 6 milligrams cholesterol; 84 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four to six

Preparation

1. Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
2. Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.

• Advance preparation: Don’t toss the salad until you’re ready to serve it, but you can assemble it and keep it in the refrigerator for a few hours.

5 minutes