Spiraled Carrot Salad With Persimmon Vinaigrette
Made a late lunch with all the carrots I have from my local CSA. Spiraled Carrot Salad with Persimmon Vinaigrette, Local Broccoli Microgreens from @goodwaterfarms and Toasted Pepitas
1 very ripe persimmon peeled
1 shallot, small diced
4 tablespoons apple vinegar
1 teaspoon of Dijon mustard
¼ cup of olive oil
1 tablespoon of fresh thyme
¼ teaspoon of fresh ground pepper¼ teaspoon of sea saltAdd the above into a blender and puree until smooth.
Toss over grated carrots, beets and mixed microgreens.
Top with pepitas or other seed or nut.