Dandelion, Persimmon, and Medjool Date Salad
- For the vinaigrette, whisk all ingredients through black pepper in a small bowl and set aside.
- In a large bowl, add the dandelions and persimmons. Pour half of the vinaigrette and toss until coated.
- Divide evenly among four plates. Add dates and pecans to each plate. Drizzle with the remaining vinaigrette.