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Yield: 2 servings
- 2 tablespoons olive oil
- 1.5 tablespoons rice vinegar
- salt and pepper to taste
- 2 Fuyu persimmons, quartered and very thinly sliced
- 1 green onion, green part only, thinly sliced
- 3 tablespoons sliced almonds, toasted
- 3 tablespoons dried cranberries
- In a small bowl whisk together oil and vinegar. Season to taste with salt and pepper.
- Add remaining ingredients and toss to incorporate.