Persimmon Salad With Moroccan Sweet Vinaigrette Recipe

step 1

• STEP 1.Using a hand-blend mixer (or regular blender) mix the olive oil, argan oil, and white vinegar together for 1 minute until you get a whitish mixture.

step 2

• STEP 2.Add the honey, dijon mustard, and season with salt and pepper, you can adjust according to taste, mix well with the hand blender.

step 3

• STEP 3.Pour the vinaigrette into a jar, close it, and place it in the fridge for 30 minutes so that all the flavors and aromas are released and infused (you can also store the vinaigrette in the fridge for 3 days).

step 4

• STEP 4.In a large mixing bowl, add all the ingredients of the salad together spring mix, baby spinach, persimmon, pomegranate seeds, grated parmesan, and roasted almonds, mix them thoroughly.

step 5

• STEP 1.Add some of the vinaigrette to the salad. Mix well using a large spoon and fork. Serve the salad immediately with crusty bread and enjoy.