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.
Preparation time: 5 minutesCooking time:
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.
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.
A Dry Riesling would go nice with this.