Seasonal Salad with Persimmons, Pomegranate Vinaigrette, and  Season’s Mix™




  • Fresh Origins  Season’s Mix
  • 1 Persimmon
  • 1 Heirloom Tomato

Pomegranate Vinaigrette:

  • 1 Pomegranate (1/2 cup of seeds)
  • 1/2 Cup Pomegranate Juice
  • 2 tbs Honey
  • 1/2 Cup Olive Oil
  • Salt, Pepper
  • 2 tbs Lemon Juice
  • 1 tbs Mustard Dijon
  • 1/4 Cup White Wine Vinegar


Slice persimmon and tomato and plate. Add Season’s Mix™ to the middle. Combine vinaigrette ingredients and beat for a few minutes until it is fully mixed. Top salad with vinaigrette.


Beet Volcano, Goat Cheese, Walnuts, Endive



  • Fresh Origins Micro Bull’s Blood
  • Goat Cheese
  • Large beets
  • Endive
  • Roasted Walnuts
  • Olive Oil
  • Balsamic Vinegar
  • Salt, Pepper


Steam beets until soft, cut into thin round slices. Stand them up and overlap them to create a volcano shape. Fill center with goat cheese and roasted walnuts. Plate endive spears. Add more cheese and walnuts to outside of volcano. Pour on olive oil and balsamic vinegar.  Add salt and pepper. Garnish the top of the volcano with Micro Bull’s Blood.