Watercress and persimmon salad with champagne vinaigrette

Indulge in a refreshing watercress and persimmon salad drizzled with a tantalizing champagne vinaigrette. A symphony of flavors awaits in every bite.

Ingredients:

• 3 Tbsp Champagne vinegar
• 2 Tbsp minced shallot
• 1 tsp grated lemon zest
• ¼ cup extra-virgin olive oil
• 3 firm-ripe Fuyu persimmons
• 16 cups watercress (from 2 bunches), tough stems discarded

Instructions:

1. Combine vinegar, shallot, zest, ½ tsp salt, and ¼ tsp pepper in a small bowl and mix well. Slowly pour in the oil while whisking until everything is well blended.
2. Remove the skin from persimmons and slice them into ⅓-inch-thick wedges. Mix watercress with persimmons and add vinaigrette until evenly coated, then add salt and pepper to taste.
3. You can prepare the vinaigrette a day in advance and keep it refrigerated.

Summary:

• Calories: 655 kcal
• Fat: 55 g
• Protein: 14 g
• Carbs: 36 g
• Potassium: 2099 mg
• Magnesium: 119 mg