Equipment
Salad bowl
Whisk
or Fork or lidded jar
Chef's knife
Small mixing bowl
Ingredients
4 servings
Salad Base
- 2 fuyu persimmons, peeled and cut into wedges
- 60 g walnuts, broken
- 55 g goat cheese, crumbled
- 1 baby spinach
Dressing
- 20 ml lime juice, freshly squeezed
- 50 ml walnut oil
- 1 g salt
- 1 g fleur de sel
Nutrition (per serving)
307
Calories
6g
Protein
18g
Carbs
25g
Fat
5g
Fiber
10g
Sugar
288mg
Sodium
Method
01
Peel the persimmons, cut them into wedges, and remove any seeds found in the core.
02
Place the baby spinach, persimmon wedges, broken walnuts, and crumbled goat cheese into a large salad bowl.
03
In a small bowl, whisk the lime juice, salt, and walnut oil together until the mixture is fully combined.
Look for: Dressing should look uniform and slightly thickened.
04
Pour the dressing over the salad and toss gently to coat the leaves evenly.
05
Garnish with a light sprinkle of fleur de sel if desired and serve immediately.
Chef's Notes
- Ensure your Fuyu persimmons are ripe but still firm; they should yield slightly to gentle pressure but not be mushy. Overripe persimmons can make the salad too sweet and watery.
- Toast the walnuts lightly in a dry skillet over medium heat for 3-5 minutes, or until fragrant. This enhances their flavor and texture, adding a delightful crunch.
- For a more complex flavor profile in the vinaigrette, consider adding a pinch of Dijon mustard or a tiny drizzle of honey.
- Taste and adjust the seasoning of the dressing before tossing. The saltiness of the goat cheese can vary, so it's crucial to balance the vinaigrette accordingly.
- Assemble the salad just before serving to prevent the spinach from wilting and the persimmons from becoming bruised.
Storage
Refrigerator: 2 hours — Best served immediately; spinach will wilt if stored with dressing.
