Apple and persimmon fall salad

Try this flavorful apple and persimmon fall salad bursting with seasonal colors and flavors. A tangy vinaigrette ties all the delicious ingredients together.

Ingredients:

• 3 Fuyu persimmons
• 1 large Honeycrisp apple
• 1 large bunch of watercress, thin stems and leaves only
• 4 tablespoons almond oil
• 2 tablespoons white balsamic vinegar
• 1 vanilla bean
• 60g Parmesan, shaved into one-inch wide stripes
• Freshly ground black pepper

Instructions:

1. Prepare the dressing. Split the vanilla bean into two parts lengthwise and carefully extract the seeds. Combine the oil, scraped vanilla seeds, and vinegar in a small bowl. Whisk thoroughly until the mixture is well combined and smooth. Allow the dressing to sit for approximately an hour.Quarter the persimmons and remove any seeds if needed. Dice each quarter into half-inch pieces (aim for around 8 cubes per persimmon). Dice the apple into uniform half-inch pieces. (Ensure that the apple and persimmon cubes are of similar sizes.)In a large bowl, delicately mix together the watercress, persimmon, apple, and dressing. Plate the salad on individual dishes, season with pepper, and generously top with Parmesan shavings. Serve promptly

Summary:

• Calories: 967 kcal
• Fat: 69 g
• Protein: 23 g
• Carbs: 66 g
• Potassium: 793 mg
• Magnesium: 56 mg