SPINACH SALAD WITH FUYU PERSIMMON

Serves 6; Recipe By Courtney McDonald

Ingredients:
-6 slices bacon
-2 bunches spinach, washed, long stems removed
-2 ripe Fuyu persimmons, peeled and sliced
-1 tart green apple, cored and sliced
-2 Tbsp. chopped green onion
-1/2 cup toasted and chopped walnuts
-1 Tbsp. apple cider vinegar
-salt and pepper, to taste

Cook the bacon in a heavy skillet on the stove top to desired doneness. Drain on paper towels and keep warm, reserving ¼ cup hot bacon fat. Set aside.

In a large bowl, combine the spinach, persimmon, apple, onion and walnuts; toss to combine. Add the vinegar and mix well. Slowly drizzle in the warm bacon fat, toss well. The spinach should wilt slightly with the heat. Crumble in the cooked bacon and toss to combine all ingredients. Serve immediately!

Note: This salad would be fantastic with a little crumbled blue cheese!

 

Stay in touch with PlacerGROWN
2019 © PlacerGROWN. All rights reserved.