Green Salad with Persimmons, Pomegranates, and Blue Cheese with Cinnamon Infused Dressing

Directions

1. In a small container with a lid, combine the oil and lemon juice.
2. Soak the cinnamon stick in the oil mixture overnight.
3. Before serving the salad, remove the cinnamon stick and add the vinegar, ground cinnamon, agave, vanilla extract and salt. Shake or whisk until completely blended.
4. Cut out green calyx from the persimmons.
5. If the skin is tough, peel with a vegetable peeler.
6. Cut into wedges.
7. In a bowl, toss the persimmon wedges and fennel with 2 tablespoons of the dressing. Add the pomegranate seeds and lettuce. Add dressing (to taste) and toss the salad.
8. Arrange the salad in a salad bowl or platter, or on individual salad plates. Garnish with blue cheese crumbles.