Spinach, Fuyu Persimmon, And Pine Nut Salad With Citrus Vinaigrette


Serves: 8
Total Calories: 100

Ingredients

1/4 cup pine nuts
2 bunches spinach, stemmed, well washed, and dried
5 , firm Fuyu persimmons, , peeled, halved, and thinly sliced

CITRUS VINAIGRETTE:
1 tablespoon grated orange zest
1 tablespoon minced shallot
1 lemon, juiced
1 tablespoon white wine vinegar
6 tablespoons olive oil
sea salt and freshly ground pepper to taste

Directions:

Preheat the oven to 400°F.

Spread the pine nuts on a pie plate and toast in the oven for 3 to 5 minutes, or until golden brown. Remove from the oven and set aside.

In a medium salad bowl, combine the spinach, persimmons, and pine nuts.

TO PREPARE THE VINAIGRETTE: In a small bowl, combine all the vinaigrette ingredients. Whisk until blended.

Pour the vinaigrette over the salad and toss until evenly coated.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 100
Calories from Fat: 90

This Spinach, Fuyu Persimmon, And Pine Nut Salad With Citrus Vinaigrette recipe is from the Dinner Parties Cookbook. Download this Cookbook today.




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