Persimmon and Beet Salad with Pecan Crusted Goat Cheese
A fun sweet and savory salad with beets, persimmons, goat cheese and pecans lightly dressed in a homemade salad dressing. It is a perfect starter or a great lunch.
Mix together all dressing ingredients and refrigerate until ready to use.
Salad
If you have time, toast the pecans. Chop the pecans, toasted or not into fine bits. Roll the goat cheese log in the chopped pecans. Wrap in plastic wrap and refrigerate until ready to use.
When ready to serve, pile the serving platter or bowl with greens.
Slice the persimmon and beets and arrange over the greens.
Slice the goat cheese into thin slices and arrange on salad.
Stir or shake up dressing and drizzle over salad. Serve immediately.