Persimmon Salad With Thai Chili, Honey and Apple Cider Vinaigrette

Sometime after a long day, the last thing I want is to be fussy in the kitchen. Luckily, I have mastered the way to make a simple salad with nothing much to clean up after. The sweetness of persimmon, a crunch from the greens along with pumpkin seeds and a sweet and sour vinaigrette with a kick from Thai chili makes this dish a dream. 

Make 2 

2 persimmons, cleaned and quartered

2 cups mixed greens

Dried cranberries

Pumpkin seeds 

In a mixing bowl, mix everything together. Dress well with salad dressing before serve. 

Thai Chili, Honey And Apple Cider Vinaigrette 

Make about ½ cup 

1 fresh Thai chili or to taste,  sliced (or substitute with a pinch of dried chili) 

1 tablespoons honey 

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 pinch of salt 

Making a dressing, a fool proof way 

In a mason jar, bring in all ingredients. Close the lid tightly and shake well for about 30 seconds or the oil and the rest of the ingredients are emulsified. Serve right away and the leftover can be kept in the fridge for about 2 weeks.