Dandelion, Persimmon, and Medjool Date Salad

food52.com
serves 4
Ingredients

• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon stone mustard (or Dijon mixed with 1/2 teaspoon mustard seeds)
• 1 teaspoon honey
• 2 tablespoons orange juice
• zest of 1/2 orange
• 1/2-1 teaspoons minced fresh rosemary
• salt and freshly ground black pepper
• 2 bunches dandelion greens, washed, stems removed, and chopped**
• 2 small Fuyu persimmons, each cut into 6 wedges
• 4 Medjool dates, thinly sliced
• 2 tablespoons lightly toasted pecans, sliced lengthwise​

Preparation​

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

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