Persimmon and Kale Salad
Late October to early December are prime persimmon season! An excellent source of beta-carotene (Vitamin A), Vitamin C, and fiber, persimmons bring a complex sweetness to this seasonal kale salad.
- 1 large bunch kale, thinly sliced into ribbons
- 3 ripe Fuyu persimmons, cut into thin wedges
- 1/2 large red onion, thinly sliced
- 1/2 C pecan halves
- 1/2 C crumbled Gorgonzola or feta cheese
For the Dressing:
- 1/4 C extra virgin olive oil
- 1/4 C apple cider vinegar
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp honey (optional)
- Sea salt and freshly cracked black pepper, to taste
- Preheat oven to 350 degrees F. De-stem and wash kale. Roll leaves up and thinly slice into ribbons and set aside.
- Spread pecans on a baking sheet and bake, stirring once, until golden brown – about 8 minutes. Let cool and finely chop.
- Wash persimmons, and chop into thin wedges. Discard any seeds.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper. Slowly drizzle in the oil, whisking constantly, until the mixture is blended.
- Place the kale in a large bowl, and pour 1/2 the dressing over the chopped leaves. Using your hands, massage the kale for 3-4 minutes, until leaves soften.
- Add the persimmons, cheese, and pecans to the bowl of kale. Add the remaining dressing, and toss to combine. Season with salt and pepper to taste.