159 – Persimmon Salad with Moroccan Sweet Vinaigrette Recipe

Ingredients :

vinaigrette:

• 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

salad:

• 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

Directions :

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!