Persimmon and Apple Salad with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Fuyu persimmons are the small, flat-bottomed variety that can be eaten when firm. Assemble salad just before packing. Ingredients:
1/3 cup walnut pieces |
2 tablespoons orange juice |
1 tablespoon sherry vinegar |
1 tablespoon olive oil |
3 fuji or other sweet apples (about 8 oz. each), rinsed, cored, and thinly sliced lengthwise |
3 firm-ripe fuyu persimmons (about 6 oz. each; see notes), rinsed, stemmed, and thinly sliced lengthwise |
salt and pepper |
Directions:
1. Bake the walnuts in an 8- or 9-inch baking pan in a 350° regular or convection oven, shaking pan occasionally, until nuts are golden beneath skins, 7 to 10 minutes.
2. Meanwhile, in a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Add salt and pepper to taste.
3. Nutritional analysis per 1/4 cup.
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