Make persimmon mustard vinaigrette, vegan, low-carb, and seasonal. A zesty dressing for salads or meats. Try it.
Ingredients
- 1/2 ripe persimmon finely diced
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons water to adjust consistency
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon minced garlic or fresh thyme for flavor optional
Instructions
Prep Persimmon: First, peel and finely dice persimmon into small cubes for even blending.
Mix Dressing: Next, in a small bowl or jar, combine Dijon mustard, lemon juice, olive oil, salt, and pepper. Whisk or shake until smooth.
Add Persimmon: Then, fold in diced persimmon. Add water (1 tablespoon at a time) to thin if needed, for example, for drizzling over salads.
Adjust and Chill: Taste and adjust seasoning or persimmon for desired sweetness. Refrigerate for 30 minutes before serving to meld flavors.
Serve: Finally, drizzle over salads with goat cheese, grilled veggies (like Juicy Roasted Red Peppers), or meats. Pair with Sweet Potato Canapés for a balanced appetizer.
Store: Store in an airtight container in the fridge for 1–2 days. Shake or stir before use.
