Melange of Greens with Persimmon,Dijon Balsamic Vinaigrette topped with Goat Cheese Bruschetta Recipe

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Autumnal salad of greens with persimmon, dijon balsamic vinaigrette topped with chevre bruschetta

Prep time:
Cook time:
Servings: 4


Cost per serving $0.75 view details
  • For the salad:
  • 4 ½ teaspoons Dijon Mustard
  • 4 ½ teaspoons balsamic vinegar
  • 9 tablespoons extra virgin olive oil (I like the flavors of Fior di Macina or Santini)
  • 1 medium persimmon peeled and sliced. Use a persimmon that still has a firm texture and is slightly green but not bitter.
  • 1 garlic clove peeled and crushed
  • About ½ of a 10 oz box of Spring mix (Fresh express has a nice mixture) and I add a small bunch of arugula
  • Freshly ground pepper
  • For the bruschetta:
  • 1/2 small baguette
  • 1-teaspoon olive oil
  • 4 oz garlic-herb goat cheese
  • 4 teaspoons chopped fresh basil or chopped oregano or fresh thyme


  1. Cut the baguette in half and slice 1/2 inch rounds. Brush the rounds with olive oil. Spread the goat cheese on top of the rounds. Preheat the broiler.
  2. Rub the salad bowl with fresh peeled garlic clove and discard the garlic. Add the washed greens to the bowl.
  3. Mix the Dijon mustard and balsamic vinegar and slowly incorporate the olive oil, beating the mixture slowly.
  4. Mix the vinaigrette with the greens, top with persimmon slices, and add freshly ground pepper to taste. Place the baguette rounds under the broiler for 1-1 ½ minutes. Sprinkle with the chopped herbs (basil or oregano or thyme).
  5. Place the bruschetta slices on top of the salad.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 84g
Recipe makes 4 servings
Calories 412  
Calories from Fat 286 69%
Total Fat 32.43g 41%
Saturated Fat 4.48g 18%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 67mg 3%
Potassium 155mg 4%
Total Carbs 27.37g 7%
Dietary Fiber 4.5g 15%
Sugars 1.09g 1%
Protein 5.83g 9%
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