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Ingredients

• For the salad:
• 4 ½ teaspoons Dijon Mustard
• 4 ½ teaspoons balsamic vinegar
• 9 tablespoons extra virgin olive oil (I like the flavors of Fior di Macina or Santini)
• 1 medium persimmon peeled and sliced. Use a persimmon that still has a firm texture and is slightly green but not bitter.
• 1 garlic clove peeled and crushed
• About ½ of a 10 oz box of Spring mix (Fresh express has a nice mixture) and I add a small bunch of arugula
• Freshly ground pepper
• For the bruschetta:
• 1/2 small baguette
• 1-teaspoon olive oil
• 4 oz garlic-herb goat cheese
• 4 teaspoons chopped fresh basil or chopped oregano or fresh thyme

Description

Autumnal Salad Of Greens With Persimmon, Dijon Balsamic Vinaigrette Topped With Chevre Bruschetta Cut The Baguette In Half And Slice 1/2 Inch Rounds. Brush The Rounds With Olive…

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