Ingredients
1/2 cup olive oil1/2 cup maple syrup 1/4 cup rice vinegar2 tablespoons Dijon mustard1/4 teaspoon salt1/4 teaspoon pepperSALAD:3 ripe Fuyu persimmons or 3 plums, sliced2 packages (10 ounces each) baby kale salad blend1 cup pomegranate seeds
Preparation
Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving.
To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.
