Wednesday, September 12, 2012

persimmon, avocado & blue cheese salad with apple cider vinaigrette

It's so often true that in the simplest of things, we find the most delightful things.  Certainly holds up for this salad -- mixed greens, ripe persimmons (delivered from a local farm to my door in my Farmhouse bushel), creamy & green avocado, and tangy artisan blue cheese (first sampled then purchased from my newest neighborhood-TOO-COOL-finds, Houston Dairymaids -- cheese mongers extraordinaire).  Add an ever-so-easy apple cider vinaigrette lightly drizzled over top, and voila!  Love.  It.  Look what happened on my plate for lunch today (she said with a great big, bright, brimming smile)!

persimmon, avocado & blue cheese salad with apple cider vinaigrette
serves 2

For the dressing:
1 T apple cider vinegar
1 tsp dijon mustard
3 T olive oil
sea salt and pepper to taste

For the salad:
2 fuyu persimmons, firm ripe, hulled, peeled and sliced thinly
1 avocado, sliced
about 2 or so oz (to your taste) good quality blue cheese, crumbled
mixed greens

Whisk together all ingredients for the dressing, place in a small jar and shake well.  Arrange greens on two plates.  Top with persimmon, avocado and blue cheese. Drizzle dressing over top.   DEVOUR.  Then start wondering immediately about how soon is too soon before you can make it again.  YUM.

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