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.


  • Wash the arugula and place on a plate.
  • Peel the pomegranate and remove the seeds.
  • Cut the persimmons into small slices, as Cheryl showed.
  • Shell the walnuts and chop them a little with a knife.
  • Slice the fennel and dill.
  • Grate or cut into thin slices of Parmesan.
  • For the dressing, combine olive oil, balsamic vinegar, honey, Dijon mustard, and lemon juice.
  • Assemble the salad and drizzle with the dressing to your liking, toss and enjoy.
  • 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)