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Persimmon, Pomegranate, and Tangerine Salad with Roasted Shallot Balsamic Dressing

kept bylaerkin
recipe byblogs.babble.com
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Ingredients: 

2 large shallots (about 4 ounces total), peeled, trimmed, and quartered
1/2 cup balsamic vinegar
4 sprigs fresh thyme
1 small pomegranate
1 tablespoon extra-virgin olive oil
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
6 cups loosely packed field greens or mesclun
1 firm fuyu persimmon, sliced into thin wedges
2 tangerines, peeled (see page 51) and sliced crosswise ΒΌ inch thick


 

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