159 – Persimmon Salad with Moroccan Sweet Vinaigrette Recipe
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 tablespoons argan oil (optional)
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- salt & pepper to taste
- fresh spring mix
- baby spinach
- 1 cup pomegranate seeds
- 1 fuyu persimmon (make sure you are picking a non-astringent persimmon)
- Grated parmesan
- 1 cup roasted unsalted almonds
Making the Vinaigrette:
1- Using a hand-held mixer (or regular blender) mix the olive oil, argan oil, and white vinegar together for 1 minute until you get a whitish mixture.
2- Add the honey, dijon mustard, and season with salt and pepper. Mix well with the hand-held mixer.
3- Pour the vinaigrette in a jar, close it, and place it in the fridge for 30 minutes so that all the flavors rest and the aromas are released.
note: you can store the vinaigrette in the fridge for up to 3 days.
Making the Salad:
1- In a large bowl, mix all the ingredients of the salad together: spring mix, baby spinach, persimmon (thinly sliced using the slicing section of a grater), pomegrate seeds, grated parmesan, and roasted almonds.
2- Add some of the vinaigrette to the salald. Mix well using a large spoon and fork.
Serve the salad immediately! Enjoy!