Spinach And Persimmon Salad With Prosciutto And Bleu

• For the vinaigrette
• 1/4 cup rice vinegar
• 1/4 cup grapeseed oil
• 3 tablespoons granulated sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the salad
• 9 to 10 ounces baby spinach leaves, larger stems removed
• 2 fuyu persimmons, peeled,seeded if necessary and then cut into one inch cubes
• 4 ounces bleu cheese(I used a Danish bleu) crumbled
• The previously made vinaigrette
• 12 thin slices prosciutto
• 1/2 cup roasted pistachios, coarsley chopped

1. Place all ingredients in a jar with a lid and shake, shake, shake until everything combines beautifully. Refrigerate until ready to serve.
2. Place the spinach, persimmon cubes and bleu cheese pieces in a large bowl. Spoon some of the vinaigrette over and gently toss everything together. Start t with a little of the vinaigrette...you just barely want to coat the spinach leaves. Add more if needed.
3. Divide the salad among four plates. Drape a few slices of the prosciutto over each and garnish with the pistachios.

vinaigrette, rice vinegar, grapeseed oil, granulated sugar, mustard, salt, black pepper, salad, baby spinach, persimmons, vinaigrette, thin, pistachios

Taken from food52.com/recipes/20462-spinach-and-persimmon-salad-with-prosciutto-and-bleu (may not work)