Featuring delicious Fuyu Persimmons, this seasonal salad will quickly become one of your favorite recipes. Sweet and flavorful, Fuyu Persimmons have a “honey-like” taste and squat-shaped appearance. They are best eaten while still crisp like an apple. They perfectly complement the blueberry vinaigrette to create a refreshing and nutritious salad.

INGREDIENTS

Salad

¾ c. fresh blueberries

4  medium Fuyu Persimmons sliced

Salad Greens (We used butter lettuce but a mix is delicious too!)

½ red onion sliced thinly

¼ c. crumbled feta

½ cup slivered toasted almonds (you can substitute your favorite nut here; pecans, walnuts, macadamias!)

Blueberry Vinaigrette

Small handful of blueberries

½ small shallot

½ t. Dijon mustard

¼ c. apple cider vinegar

½ c. olive oil

1 T. honey

½ t. sea salt

Freshly ground pepper to taste

DIRECTIONS

1. Toast nuts until golden brown in a 375 degree oven
2. In a blender or food processor, combine all vinaigrette ingredients and blend until smooth
3. Toss Salad ingredients and dress with vinaigrette to taste
4. Enjoy!