California Central Coast Recipes

Winter Spinach Salad with Persimmons and Sesame Seeds

This is a great salad made with Baby Spinach, Fuyu Persimmons, and Sesame Seeds, topped with a little mild sweet Balsamic Vinegar and Extra-virgin olive oil. It's so foolproof and easy to throw together that it's almost embarrassing having a "recipe" for it. Its fresh and mellow taste make it a nice start to a non-spicy meal. ©2018, Winter Spinach Salad with Persimmons and Sesame Seeds
Preparation time: 5 minutes
Cooking time:
re-calculate ingredients for:


2 Large Fuyu Persimmons , peeled and sliced into small slices
5 ounces Baby Spinach , washed off and lightly dried
1 Tablespoons Sesame seeds

2 Tablespoons Balsamic Vinegar
1 Tablespoons Extra-virgin olive oil

Please note that if you are using a very mild sweet Balsamic Vinegar you could use just the vinegar straight as we often do.

Preparation Directions.

1 Rinse off Baby Spinach if not already pre-washed. Lightly gently dry.

2 Place spinach in a large salad bowl.

3 Dribble Balsamic Vinegar and olive oil over the top of the spinach leaves. Lightly toss to distribute the vinegar dressing over the leaves. If needed, add a little more vinegar-olive oil.

4 Lightly sprinkle Sesame seeds on top of spinach leaves.

5 Top off the salad by arranging the cut persimmons over the top of the salad and serve.

Wine and Food Pairing and Serving Suggestions.

A Dry Riesling would go nice with this.

A tip from Sue!

Mark perishable ingredients

When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.

That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.