Precious Persimmon Salad

Another fall love of mine is the persimmon. It reminds me of my mom who introduced them to me when I was already an adult. She loved the crunch and would eat it the way you would an apple - cut in wedges or just whole unpeeled. I can’t believe I missed all those years without them. I hope you will introduce them to your little ones now. They are packed with all kinds of great antioxidants, polyphenols and vitamins.

This is a fun side salad that offers the sweetness of the crunchy Fuyu persimmon mixed with a tart light vinaigrette.

I love to keep the skin on and slice the fruit so you can see the star in the center. If you have a mandolin, you can make them nice and thin.

The dressing pairs well with the persimmon takes a few extra steps, but I think makes it a more delicious and aand fulfilling experience.

Rosemary Lemon Dressing:

1/4 c extra virgin olive oil

Handful of rosemary leaves removed from stem but save the stem

1 T minced shallot

3 T capers, rinsed of salt

Sauté these three ingredients with the stem of the rosemary over medium heat for about 5 minutes. Remove the stem.

Take a fine mesh sieve and place over a bowl. Pour the infused oil through the sieve, capturing the oil in the bowl and the capers, shallot and rosemary leaves in the sieve. Place these three ingredients to rest on a paper towel while you cool the oil.

Pour the cool oil in a jar, add the shallots, capers and rosemary. Finally add

2 T lemon juice

1 T muun chi Golden Turmeric Kvass

Arrange your persimmon stars on a platter and drizzle the Rosemary Lemon Tart dressing over the fruit. Crack some fresh peppercorns and serve knowing you are supporting the health of your immunity, eyes and skin. Enjoy!