Ingredients

Scale

For the dressing:

1/4 cup white wine or apple vinegar
About 1 Tablespoon mustard
1 –2 Tablespoons honey
2 Tablespoons extra virgin olive oil
A pinch of salt
Optional: poppy seeds

For the salad:

About 5 large brussels sprouts, shredded (I’d guess about 2 cups)
Seeds from 1/2 of a pomegranate
1 ripe Fuyu persimmon, peeled and cut into small bits
For the top: candied walnuts or pecans & crumbled goat cheese

Instructions

In a small bowl, whisk together the vinegar and mustard, then, while whisking, slowly drizzle in the oil. Add the honey and salt and whisk until thoroughly mixed. Taste and adjust honey and/or mustard or salt to your liking. Stir in the poppy seeds if using.
To make the salad, cut the brussels sprouts into thin slices, then chop the other way to make ribbons. Peel the persimmon and cut into small strips.
Set aside some pomegranate seeds and persimmon bits for the top. In a bowl, toss together the brussels sprouts with the rest of the pomegranate seeds and persimmon strips. Drizzle some of the dressing on and toss to coat. Sprinkle the top with the reserved persimmon and pomegranate, then crumble some goat cheese on top and sprinkle with candied walnuts. Enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Keywords: Persimmon, Pomegranate, Brussels Sprouts, Honey, Mustard, Salad