Autumn jewel salad

Indulge in the vibrant flavors of Autumn with this jewel-toned salad bursting with seasonal produce and a harmonious blend of textures.

Ingredients:

• 6 tablespoons walnut oil
• 3 tablespoons pomegranate molasses
• 2 tablespoons white verjus
• 2 cups arugula, torn into small pieces
• 1 cup radicchio, torn into small pieces
• 2 cups mixed baby salad greens
• 2 Fuyu persimmons, sliced
• 2 cups seedless red grapes, halved
• 1 cup pomegranate seeds
• 2/3 cup toasted whole almonds
• 1/2 cup soft goat cheese, crumbled

Instructions:

1. Mix together the walnut oil, pomegranate molasses, and verjus in a small jar and shake well to combine.
2. Assemble the salad ingredients attractively by layering the arugula, radicchio, and greens, placing the persimmon slices on top, and delicately distributing the remaining ingredients over the top. It's recommended to prepare this salad on separate plates to maintain the presentation when serving.
3. Pour the dressing evenly over the salad.

Summary:

• Calories: 2138 kcal
• Fat: 151 g
• Protein: 44 g
• Carbs: 176 g
• Potassium: 3103 mg
• Magnesium: 494 mg