Spring Mix Greens With Persimmons, Roasted Portobello and Pomegranate- Balsamic Vinaigrette
- 1-5 oz. pkg. EarthGreens® Spring Mix
- 1 Pomegranate
- 2 Persimmons
- 2 Portobello mushrooms, washed and cleaned
- 1 tsp. Garlic, minced
- To taste Sea salt
- To taste Coarsely ground pepper
- 1 cup Pomegranate juice
- 2 Tbsp. Balsamic vinegar
- ¼ cup Extra virgin olive oil
In a small sauce pan, simmer pomegranate juice for 15 minutes or until juice is reduced by half. In a small bowl, whisk together 1 ½ tablespoons of the pomegranate juice, balsamic vinegar until well blended. Slowly whisk in the olive oil and season to taste. Set aside.
Slice Portobello mushrooms into 1/4" thick pieces. In a large pan, add 1 tsp. of olive oil, garlic, sea salt and pepper; sauté for 4 minutes stirring frequently. Open the pomegranate; remove the seeds and set aside. Peel the persimmons and cut each into 6 wedges: remove the seeds. In a large bowl, add EarthGreens® Spring Mix and dressing; toss to coat well.
Place the salad in the center of each plate; arrange slices of Portobello mushroom on top of salad. Add the persimmon slices around the salad and sprinkle with pomegranate seeds. Makes 4 servings