This beautiful, fall fruit is available for only a few short weeks. Grilling the persimmons warms the salad and softens the dense fruit.
Dressing
4 Tbsp. olive oil
2 Tbsp. honey mustard
1 Tbsp. honey
1 tsp. nutmeg
Salt and pepper to taste
Salad
Two peeled fuyu persimmons
Spinach
Red Onion
Dry Aged Cheddar
Candied Walnuts
Dressing
1. Pour in small bowl olive oil, honey mustard and honey.
2. Sprinkle in nutmeg, salt and pepper.
3. Whisk briskly with fork until oil, mustard and honey combine into a creamy liquid.
Salad
1. Wash the spinach.
2. Peel, slice and separate four sections of red onion.
3. Grate the cheddar.
4. Slice persimmons into large sections, place on hot grill, flip when grill marks appear on fruit.
5. Combine in large bowl spinach, red onion, candied walnuts, persimmons and cheddar.
6. Drizzle dressing over the salad.
