Dandelion, Persimmon, And Medjool Date Salad

  1. For the vinaigrette, whisk all ingredients through black pepper in a small bowl and set aside.
  2. In a large bowl, add the dandelions and persimmons. Pour half of the vinaigrette and toss until coated.
  3. Divide evenly among four plates. Add dates and pecans to each plate. Drizzle with the remaining vinaigrette.

extra virgin olive oil, apple cider vinegar, stone mustard, honey, orange juice, fresh rosemary, salt, dandelion greens, persimmons, dates, pecans

Taken from food52.com/recipes/1582-dandelion-persimmon-and-medjool-date-salad (may not work)

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