Dandelion, persimmon, and medjool date salad

Indulge in the flavors of sweet persimmons, juicy medjool dates, and crisp dandelion greens in this vibrant and refreshing salad blend.

Ingredients:

• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon stone mustard (or Dijon mixed with 1/2 teaspoon mustard seeds)
• 1 teaspoon honey
• 2 tablespoons orange juice
• zest of 1/2 orange
• 1/2-1 teaspoons minced fresh rosemary
• salt and freshly ground black pepper
• 2 bunches dandelion greens, washed, stems removed, and chopped**
• 2 small Fuyu persimmons, each cut into 6 wedges
• 4 Medjool dates, thinly sliced
• 2 tablespoons lightly toasted pecans, sliced lengthwise

Instructions:

1. To make the vinaigrette, mix together all ingredients up to black pepper in a small bowl and keep to the side.
2. Place the dandelions and persimmons in a large bowl. Pour half of the vinaigrette over them and mix well until they are coated.
3. Separate the salad into four portions and distribute them equally on four plates. Put dates and pecans on each plate. Pour the rest of the vinaigrette over the salads.

Summary:

• Calories: 699 kcal
• Fat: 28 g
• Protein: 7 g
• Carbs: 119 g
• Potassium: 1534 mg
• Magnesium: 122 mg