Produce provided by Stehly Farms. All organic produce was locally sourced. 


For Salad

2 bunches kale, cut into bite size pieces, stem removed

2 persimmons, cut into 1/2" wedges

2 carrots, thinly sliced

2 scarlet radishes, sliced

1 pomegranates, seeds only

1 red onion, thinly sliced

2 garlic cloves, minced

havarti cheese (black tea cheese used on show)

grapeseed oil



For Vinaigrette

1 grapefruit, juice only

1 pomegranate, juice only

1/4 cup red wine vinegar

1/2 cup grapeseed oil

1 teaspoon yellow mustard




1) Begin by preheating your oven to 425 degrees. In a bowl, toss persimmon wedges with 1 teaspoon of oil and 1/2 teaspoon of salt. Place persimmons on a cookie sheet ensuring cut sides are facing the cookie sheet. Roast for 15-20 minutes or until nicely caramelized on one side. Remove from oven. 

2) Meanwhile, in a sauté pan, heat 1 tablespoon of oil on medium heat. Add 1/2 of garlic to the pan and 1/2 of chopped kale. sauté for 60 seconds and remove to a large bowl. Toss with sliced carrots, onions, persimmons, and radishes. 

3) Make vinaigrette by mixing grapefruit juice, pomegranate juice, oil, mustard and a pinch of salt to taste. Whisk vigorously until it no longer separates. 

4) Plate salad by garnishing with additional persimmons, carrots, radishes, and pomegranate seeds. Dress with pomegranate vinaigrette and serve with cheese shavings.




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