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. 2017, 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!

No cheese on seafood please!

When serving an Italian seafood dish, unless the recipe specifically calls for cheese, grated Parmesan cheese on top is not a good idea!

The pungent taste of Parmesan is usually too strong for the delicate fish flavors.