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 --.
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