Vegetarian Meals

Ingredients:

• 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.

Via