Rainbow Chopped Salad

Ingredients

• 0.5 cup cheese blue crumbled
• 1 large fuji apple diced cored halved
• 0.8 cup hazelnuts husked toasted coarsely chopped
• 0.5 tablespoon honey 
• 1  fuyu persimmon pulp diced peeled seeded
• 0.3 cup olive oil extra virgin extra-virgin
• 1  pears diced cored halved
• 0.5 cup pomegranate seeds 
• 4 cups cabbage red sliced
• 0.3 cup red wine vinegar 
• 6 cups baby greens chopped
• 1.5 tablespoons shallots finely chopped

Equipment

• bowl
• whisk

Directions

1. Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
2. Combine romaine and next 6 ingredients in very large bowl; toss to blend.
3. Add dressing and toss to coat.
4. Divide salad among plates.
5. Sprinkle with blue cheese, if desired, and serve.