Persimmon Salad with Sweet Ginger Vinaigrette

-
1 teaspoon
unsalted butter
-
1 teaspoon
extra-virgin olive oil
-
1/4 cup
fresh ginger, minced peeled
-
1 pinch
kosher salt
-
1 pinch
freshly ground black pepper
-
1 tablespoon
maple syrup
-
1 teaspoon
champagne vinegar or other light vinegar
-
1 tablespoon
fresh mint leaves, finely minced
- Melt butter with oil in a small pan over medium heat. Add ginger, salt, and pepper and cook for about 5 minutes. Add maple syrup and vinegar, and set aside.
- Arrange persimmon slices on 4 plates, spoon sauce over each, and top with mint.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Makes: 4 servings
- Calories74
- Carbohydrates13.5 g
- Dietary fiber2.5 g
- Cholesterol3 mg
- Sodium48 mg
- Protein.7 g
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