4. Whisk together avocado oil, vinegar, maple syrup, mustard, pomegranate molasses, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl until creamy. Pour dressing over salad ...
Dressing: Mix all the ingredients in a bowl. Salad: Set the mesclun on each plate, arrange the persimmon slices and the tangerine segments around the edge, and sprinkle with pomegranate seeds.
4. 4. Roughly crumble cottage cheese and add to the bowl with pomegranate kernels and dressing and mix well. 5. 5. Transfer the salad onto a serving plate and serve immediately.
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