Spinach and Persimmon Salad with Prosciutto and Bleu

January 18, 2013

Author Notes:

A bright colorful salad to chase away the winter blues, this one is sweet, salty and tart and extremely easy to make.


Serves: 4


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
  • 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
In This Recipe


For the vinaigrette

  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

  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.

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