Fuyu Persimmon Salad with Sesame-Ginger Dressing
Fuyu Persimmon Salad with Sesame-Ginger Dressing is a go-to cool-weather salad that’s bursting with flavor.
Equipment
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Ingredients
- SALAD INGREDIENTS
- 5 ounces cups mixed greens or greens of choice
- 1 handful micro greens optional
- 2 persimmons sliced
- ¼ cup crumbled goat cheese
- 2 tablespoons sliced almonds
- Fresh cracked pepper to taste
- Sesame seeds for garnish (optional)
- SESAME-GINGER DRESSING INGREDIENTS
- 1-2 tablespoons fresh minced ginger or ginger paste
- 1 tablespoon toasted sesame oil
- 1 tablespoons light oil such as grapeseed
- 3 tablespoons mirin or rice cooking wine
- 1 tablespoon unfiltered organic honey
- 2 teaspoons fresh squeezed lemon or orange juice
Instructions
- Whisk the Sesame-Ginger Dressing ingredients in a small bowl until well combined.
- Divide dry ingredients between two bowls and toss in the Sesame-Ginger Dressing or your favorite Asian-inspired salad dressing. Enjoy!
Notes
- We love ginger at our house so I use two generous tablespoons of it in the Sesame-Ginger Dressing, but we’re not big on toasted sesame oil so I scale back and add an equal amount of grapeseed or canola oil for a more delicate flavor. Play with the measurements according to your preferences.
- Bulk up your salad with protein – edamame, chicken, salmon and shrimp are all delicious options.
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