Asian Green Salad with Persimmon, Purple Radish, and a Ginger Vinaigrette

4 servings

1 Persimmon
3 tablespoons rice wine vinegar
½ pound Asian greens
1 small shallot, peeled and sliced into thin rings
Juice of ½ lime
1 teaspoon soy sauce
1 1/2 teaspoons honey mustard
¼ teaspoon minced garlic
2 teaspoons grated fresh ginger
1 teaspoon honey
6 tablespoons grapeseed oil or other neutral vegetable oil
1 purple daikon radish, thinly sliced
Salt and pepper to taste

  1. Slice the persimmons into quarters, remove the seeds, then cut into a small dice. Set aside.
  2. Fill a large bowl with water and submerge the leaves to wash them. Remove leaves from the water and spin in a salad spinner to dry. Place them in a large mixing bowl and set aside.
  3. To the vinegar, add lime juice, soy sauce, mustard, garlic, ginger, and honey. While whisking, drizzle in the oil and then add the shallot rings. Season with salt and pepper to taste. Spoon the dressing, persimmons and shallots over the greens and toss to combine.