Recipe by Janet Taylor McCracken
- 2 tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 2 tbsp. finely chopped shallot
- 6 tbsp. EVOO
- 10 oz. mixed greens
- 4 Fuyu persimmons or mango, peeled and chopped
- 1 package (6-oz.) crumbled feta
In a large bowl, whisk the vinegar, mustard, and shallot. Slowly whisk in the EVOO; season the dressing with salt and pepper. Add the greens, persimmons, and feta to the bowl; season the salad. Toss to coat.
Flexible Fruit: If you can’t find persimmons, replace them with mango.
This recipe is part of our 1-hour holiday dinner menu. Get the rest of the recipes here.