Festive Salad with Dates, Persimmons, and Walnuts
Serves 4
Here's a pretty and delicious salad to brighten up the winter months. Choose a delicate lettuce like mâche, butter or heirloom lettuces, or mixed baby greens for the best results.
Vinaigrette:
1 tablespoon sherry vinegar
1/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup good-quality walnut oil
5 ounces Earthbound Farm Organic Mâche, Bibb or Heirloom
Lettuce Leaves, or Mixed Baby Greens
3 ripe Fuyu persimmons, peeled and cut crosswise into thin disks
1/4 cup toasted walnuts
6 Earthbound Farm Organic Dates, cut lengthwise into 1/4-inch slivers
Sea salt
To make the vinaigrette, combine the vinegar, salt, mustard, and walnut oil in a small glass jar with a lid and shake vigorously to combine. Let the dressing sit at room temperature for at least 30 minutes before using. The vinaigrette may be made in advance and kept refrigerated for up to 3 weeks.
Place the greens in a medium-size bowl and toss with half of the vinaigrette to coat the leaves. Taste and add more dressing as desired. Divide the greens among 4 plates. Top each serving with some of the persimmon slices, walnuts, and dates. Lightly sprinkle a pinch of sea salt atop each salad and serve immediately.
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