Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
I threw this together as a makeshift salad on our Thanksgiving camping trip, and it was delicious. Proof that a few ingredients will always feed you well. So good in fact, it is now all dressed up on a platter to be presented, right here, to all of you.........
Red wine vinegar was used for the vinaigrette when we were camping.
The first time around I minced the persimmon, added the oil and vinegar with a touch of sugar and simply filled the hollows of the avocado halves. But I think this is much prettier. Like most simple recipes this is very adaptable and can be made with a choice of ingredients. The first time we enjoyed this; I used red wine vinegar, this version uses a softer balsamic.
Avocado Slices with Balsamic Persimmon Vinaigrette
Avocado Slices with Persimmon Vinaigrette
by the seat of my pants
serves 2-4
1 or 2 avocado
1 persimmon - peeled if desired (the skin can be tough, I peel)
1 T mild-flavored oil (we used avocado)
1 T vinegar - balsamic, red wine or apple cider.
1 t sugar or honey
Mince the persimmon and stir together with remaining ingredients. Let marinate a few minutes. When ready to serve, slice avocado arranging on a platter, spoon persimmon vinaigrette over and serve immediately.
Enjoy!
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