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Apple Persimmon Salad

Picture

​What you need:

3 ripe Fuyu persimmons
1 1/2 apples
1/2 cup pomegranate seeds
1/2 cup walnuts
2 shallots
8 ounces fresh baby spinach
1 orange
1/4 cup white wine vinegar
1 ½ inch piece fresh ginger
1/2 cup olive oil
salt and pepper
Method:
Toast walnuts in a frying pan over medium high heat until fragrant. Set aside.
Peel the persimmons and slice thinly, cross way.
Peel and core apples and slice thinly, cross way.
Peel and thinly slice the shallots.
Place the spinach in a large salad bowl.
Arrange the persimmons, apples, pomegranate, walnuts, and shallots on top of lettuce.
Peel and mince the ginger.
In a small bowl, whisk the juice of the orange with the vinegar, grated ginger, oil, salt and pepper until emulsified.
​Pour the dressing over the arrange salad, do not toss. 

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  • Home
  • Our Recipes
    • Recipes by Category
    • Recipes by Spice Blends
    • Recipes for Camping
    • Seasonal Holiday Dishes >
      • First Spring Light
      • Spring Equinox
      • Summer's Dawn
      • Summer Solstice
      • First Harvest
      • Autumn Equinox
      • Hallows' Eve
      • Winter Solstice
  • Our Spice Shop
  • Methods & Practices
  • Contact Us