Author Notes
A bright colorful salad to chase away the winter blues, this one is sweet, salty and tart and extremely easy to make. —inpatskitchen
Ingredients
- 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
- For the salad
-
9 to 10 ounces
baby spinach leaves, larger stems removed
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2
fuyu persimmons, peeled,seeded if necessary and then cut into one inch cubes
-
4 ounces
bleu cheese(I used a Danish bleu) crumbled
-
The previously made vinaigrette
-
12
thin slices prosciutto
-
1/2 cup
roasted pistachios, coarsley chopped
Directions
- For the vinaigrette
-
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
-
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.
-
Divide the salad among four plates. Drape a few slices of the prosciutto over each and garnish with the pistachios.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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