Recipe

Chef John Hogan's Persimmon Pudding Recipe


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Ingredients
  • 1/2 c Walnuts; tosated
  • 1 ts Dijon mustard
  • 4 oz Crumbled blue cheese
  • 2 Granny smith apples - peeled; cored & sliced
  • 3 tb Sherry wine vinegar
  • 1 Pre-packaged bag baby spinach leaves; pre-washed
  • Salt & pepper; to taste
  • 1/4 c Olive oil

Directions
  • Step #1 Place the spinach leaves, cheese, apples & walnuts in a large salad bowl.
  • Step #2 In a separate bowl whisk together the vinegar & dijon.
  • Step #3 Slowly add the oil, whisking constantly.
  • Step #4 Spice up the dressing with salt and pepper.
  • Step #5 Toss the salad with the dressing.
  • Step #6 Serve as soon as possible.
  • Step #7 Serves 4.
  • Step #8 --.
  • Enjoy the Chef John Hogan's Persimmon Pudding recipe

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