Fall Salad with Mānuka Honey Vinaigrette

How to Make

Makes 4 to 6 servings

Use mandoline or V-slicer to cut the fennel and persimmons into thin slices.

Mānuka Vinaigrette:

3 tablespoons Champagne vinegar
3 tablespoons minced shallot
1 tablespoon ACTIVIST Mānuka honey
½ teaspoon fine sea salt
⅓ cup hazelnut or extra virgin olive oil

Salad:

6 cups mixed salad greens
1 small fennel bulb, trimmed and very thinly sliced
2 fuyu persimmons, very thinly sliced
½ cup fresh pomegranate arils
½ cup toasted hazelnuts

Method:

For the vinaigrette: Whisk the vinegar, shallot, honey and salt and blend in a small bowl. Gradually whisk in the oil.

Toss the salad greens, fennel and persimmon with enough dressing to season to taste in a bowl.

Divide the salad among plates; sprinkle with pomegranate arils and hazelnuts and serve.