I love seasonal fruits and vegetables. Persimmons are the best during the fall weather. Here is a perfect salad for any holiday party. Love the tangy, lemony dijion mustard dressing.
INGREDIENTS
2 cups baby kale
1 1/2 cup Persimmons, peeled and cut into thick wedges
1/4 cup pecans (roasted optional)
1/4 cup grated Parmesan cheese
1 shallot, thinly sliced
For Dressing:
1 tablespoon honey
1 teaspoon red wine vinegar
1 1/2 teaspoon Dijion mustard
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1 small chopped shallot
Crushed black pepper
Step 1
Whisk together honey, red wine vinegar, olive oil, salt and pepper. Add mustard and continue to whisk. Add chopped shallots and let the dressing sit for 10 minutes.
Step 2
Pour the dressing on baby kale and sliced persimmons and massage the salad mix for 3-5 minutes. Add roasted pecans, grated Parmesan cheese and sliced shallots before serving
