Saturday, November 26, 2011
Persimmon Month Celebration Salad
Take a look around you - there are colors and flavors everywhere to inspire your own culinary creativity.
Fall Harvest Salad
1 cup cubed Korean pears
1 cup cubed Fuyu persimmons
1 cup cubed, steamed, peeled Baby Beets
1 cup cubed green cabbage
1/3 cup diced scallions
1/2 cup crumbled gorgonzola cheese
1/2 cup toasted pepitas
1/2 cup extra virgin olive oil
1/4 cup sparkling apple cider
1/4 cup seasoned rice vinegar
1. Whisk the dressing ingredients together.
2. Mix all the fruits and veggies together.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle the gorgonzola and pepitas on the salad, lightly toss again, and serve.
If you'd like more info on the season's best produce visit www.melissas.com.