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Jicama Persimmon Pomegranate Salad Recipe:
2 - 3 servings
Ingredients
Guava Chevre Vinaigrette - recipe below
1
Small Jicama - peeled - cut in half - thinly sliced - cut into matchsticks
3
Fuyu Persimmons - top/bottom cut off - peeled - thinly sliced - quartered
1
Pomegranate - seeds removed
Guava Chevre Vinaigrette
1
Cup
Guava Pulp - cut in half - scoop out the pulp
1/2
Cup
Extra Virgin Olive Oil
1/4
Cup
Champagne Vinegar
1/4
Cup
Chevre Cheese
1
Tablespoon
Lemon Juice - fresh squeezed
1
Garlic Clove
1/2
Teaspoon
Sea Salt
Instructions
Vinaigrette
Add everything to a food processor and puree. Set aside
Assemble
Arrange the jicama, persimmon and pomegranate seeds on a plater or in a large bowl.
Serve the vinaigrette on the side.