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  • Persimmon Salad

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  • 1 Fuyu persimmon, peeled and thinly sliced
    4 cups mixed greens
    2 cups fresh baby spinach
    1/4 cup pomegranate seeds, dried cranberries or golden raisins (mix and match, if you like)
    1/4 cup chopped pecans or walnuts or sliced almonds
    2 tablespoons raspberry vinegar
    2 teaspoons Dijon mustard
    1 teaspoon Worcestershire sauce
    2 teaspoons sugar
    1 garlic clove, peeled and finely chopped (1 teaspoon)
    Dash salt and pepper
    2 tablespoons extra-virgin olive oil
    In a large salad bowl, combine the fruit, greens, spinach, pomegranate seeds, cranberries and/or raisins and nuts.
    Whisk together the vinegar, mustard, Worcestershire sauce, sugar, chopped garlic and salt and pepper. Whisk in the oil in a slow, steady stream. Dress salad to taste.
    Makes 4 servings.
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