Persimmon Salad

I love salads and I take salad making very seriously. Apparently I am pretty good at it, I hear "I want a Nickie salad" a lot. Because I eat salads at least once a day, I have created the worlds easiest yet tastiest salad dressing (I have zero desire to buy bottled dressing). No matter what type of salad, I use this recipe. To even call it a recipe seems silly because it's so simple. The key to any good dish is high quality ingredients. And with this dressing quality ingredients is key! A creamy olive oil, a lovely champagne vinegar, kosher salt, and freshly ground pepper. Below is a salad I created for Thanksgiving. I was so inspired by the Heirloom Red Spinach and the taste is a milder flavor than it's green counterpart. Not only is this salad visually stunning it very tasty. You could easily add grilled chicken and make this a side dish an entree. Enjoy!

For Salad:

Heirloom Red Spinach (currently at Trader Joes)
2 Fuyu Persimmons
1/4 chopped scallion
Desired amounts of-
Pomegranate Seeds 
Pumpkin Seeds
Slice of Creamy Blue Cheese on the side 

For Dressing:

1 TBS High Quality Olive Oil
1 tsp Champagne Vinegar 
1/4 tsp Kosher Salt
Generous amount of Freshly Ground Pepper
1/8 tsp Garlic Granules

To make dressing:

Assemble salad in a nice bowl then add the following directly to salad. Sprinkle the salt, pepper, then garlic granules, olive oil, then vinegar. Toss. Easy and tasty!