You might recognize this dressing, one of my favorites, from my Fuji Apple Salad recipe a little while back. It’s a little creamy, a little sweet, and perfect with fall flavors. So when I say ripe, brightly hued persimmons bursting out of the farmer’s market stalls, I decided to put this dressing back to work. It can be paired with basically any salad with a slightly sweet element (like fruit), so feel free to try drizzling it over your fall favorites.
2 baby romaine heads, rinsed and dried
2 fuyu persimmons
1/2 cup roughly chopped walnuts
INGREDIENTS (MAPLE YOGURT VINAIGRETTE)
1/4 cup plain whole-milk yogurt
2 teaspoons chopped fresh Italian parsley
2 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons fresh lemon juice
1 garlic clove, pressed
1 pinch kosher salt
1 pinch freshly ground black pepper
Chop off the bottoms of the romaine heads, and pull off the leaves. Place in a bowl. Thinly slice the persimmon, and toss that and the walnuts in a bowl. In a lidded container, combine all of the dressing ingredients. Mix the salad with as much dressing as you like. Enjoy!