PERSIMMON LITTLE GEMS WALNUT SALAD

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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. 

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INGREDIENTS

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

DIRECTIONS

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!