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October 12, 2009

Persimmon Salad with Toasted Walnuts and Dried Cranberries

persimmon saladIngredients:

  • 1 Tbs. olive oil
  • 1 Tbs. rice vinegar
  • 2 tsp. Dijon mustard
  • 3 cups mesclun greens
  • 1/2 ripe persimmon, halved and cut into fans (1/2 cup)
  • 1/4 cup chopped fresh fennel bulb
  • 2 Tbs. dried cranberries, coarsely chopped
  • 2 Tbs. chopped toasted walnuts

Whisk together oil, vinegar, and mustard in small bowl. Season with salt and pepper, if desired.

Arrange mesclun greens on 2 salad plates, and divide persimmon fans, fennel, cranberries, and toasted walnuts between them. Drizzle dressing over salads, and season with salt and pepper, if desired.

Makes 2 servings.


Vegetarian Recipes

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