Persimmon, Walnut and Pomegranate Salad – Christine Bailey

Ingredients

• 1 garlic clove, crushed
• 2tbsp olive oil
• 2tbsp red wine vinegar
• 1tbsp maple syrup
• 1/2 onion thinly sliced
• 250g mixed lettuce leaves
• 30g walnut halves, lightly toasted
• 30g cashew nuts, lightly toasted
• 1 tbsp dried cranberries or fresh raspberries
• 1/2 pomegranate seeds only
• 1 Persimmon sliced