Persimmon Salad with Moroccan Sweet Vinaigrette Recipe Video
Ingredients
| For dressing | ||
| Olive oil | 1⁄2 Cup (8 tbs) | |
| White vinegar | 3⁄10 Cup (4 tbs) | |
| Argan oil | 2 Tablespoon (Optional) | |
| Honey | 1 Tablespoon | |
| Dijon mustard | 1 Tablespoon | |
| Salt and pepper | To Taste (sea salt) | |
| For salad | ||
| Mix lettuce | 2 Cup (32 tbs) | |
| Baby spinach | 1 Cup (16 tbs) | |
| Pomegranate seeds | 1 Cup (16 tbs) | |
| Fuyu persimmon | 1 , thinly sliced (non-astringent persimmon) | |
| Grated parmesan | 1⁄2 Cup (8 tbs) | |
| Roasted unsalted almonds | 1 Cup (16 tbs) | |
Nutrition Facts
Serving size
Calories 1345 Calories from Fat 982
% Daily Value*
Total Fat 113 g173.7%
Saturated Fat 15.4 g77.2%
Trans Fat 0 g
Cholesterol 30.9 mg10.3%
Sodium 916.1 mg38.2%
Total Carbohydrates 70 g23.5%
Dietary Fiber 17.2 g69%
Sugars 49.7 g
Protein 25 g50.6%
Vitamin A 111% Vitamin C 44.1%
Calcium 59.4% Iron 7.6%
*Based on a 2000 Calorie diet
Directions
1. In a bowl, mix together the olive oil, argan oil, and white vinegar with hand blender for 1 minute or until you get a whitish mixture.
2. Add honey, Dijon mustard, and season with salt and pepper and continue to mix.
3. Transfer the vinaigrette in a jar, close it, and place in the refrigerator for 30 minutes to incorporate the flavours.
4. Using a box grater, thinly slice the persimmon.
FINALIZING
5. In a serving bowl, put all the ingredients for the salad and mix together.
6. Shake the jar and drizzle ½ of the dressing over the salad and toss well to mix.
SERVING
7. Serve immediately as desired.
TIPS
This dressing can be refrigerated for about 3 days.
Chef
