1 small shallot, diced, about 2 tablespoons
1 teaspoon Dijon mustard
5 tablespoons white balsamic vinegar pinch of salt
1⁄4 cup extra virgin olive oil
1 head of butter lettuce, washed, and chopped
2-‐3 persimmons, sliced into bite-‐sized pieces
1/3 cup of toasted walnuts or pecans
In a small container combine the shallot, mustard, vinegar, and salt. Slowly whisk in the olive oil until the dressing is emulsified.
Place the chopped lettuce in a large bowl.
Slowly pour the vinaigrette over the lettuce and toss until it is well coated.
Fold in the persimmons and top with the toasted nuts.
Serves 4 as a side