Spinach and Persimmon Salad with Prosciutto and Bleu

For the vinaigrette

• 1/4 cup rice vinegar
• 1/4 cup grapeseed oil
• 3 tablespoons granulated sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Place all ingredients in a jar with a lid and shake, shake, shake until everything combines beautifully. Refrigerate until ready to serve.

For the salad

• 9 to 10 ounces baby spinach leaves, larger stems removed
• 2 fuyu persimmons, peeled,seeded if necessary and then cut into one inch cubes
• 4 ounces bleu cheese(I used a Danish bleu) cut into 1/2 inch pieces
• The previously made vinaigrette
• 12 thin slices prosciutto
• 1/2 cup roasted pistachios, coarsley chopped

1. Place the spinach, persimmon cubes and bleu cheese pieces in a large bowl. Spoon some of the vinaigrette over and gently toss everything together. Start t with a little of the vinaigrette...you just barely want to coat the spinach leaves. Add more if needed.
2. Divide the salad among four plates. Drape a few slices of the prosciutto over each and garnish with the pistachios.