arugula100 gr pomegranate50 ghurma1 shtfenchel50 gwalnutsparmesan60 grfen olive oil4 tbsp. l L.Balsamic vinegar1.5 tbsp. l l.honey2 tsp.Dijon mustard1 tsp.lemon juice2 tbsp. l l.
If desired, persimmons can be replaced with apple, and the rest of the dressing can be stored in the refrigerator for up to a week.
The cook recommends serving this as a side dish for lunch or dinner. Add some quinoa or roasted chickpeas to make this a complete meal.
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Posted by Cheryl Wakneen | food & lifestyle (@cherylshealthylife)