Recipes Nugget Markets Signature Recipes
Fall Salad with Elderberry Vinaigrette
- Prep time
- 15 minutes PT15M
- Cook time
- N/A PT0
- Yield
- 2-3 portions
- Difficulty
Ingredients
- ½ head Fennel, cored and shaved thin
- ¼ cup pomegranate seeds
- 1 each fuyu persimmon
- 5 ounces Mixed Greens
- 2 tablespoons Elderberry Honey Tonic (Mickleberry Gardens)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Red Wine Vinegar
- 4 tablespoons Olive Oil
- To taste Salt
- To taste Black Pepper
Preparation
Place first 4 ingredients in a salad bowl. In a small bowl combine the elderberry tonic, Dijon mustard and red wine vinegar. Whisk in the olive oil to emulsify and season with salt and pepper. Add desired amount of dressing to salad and toss to coat.