Persimmon Cinnamon Vinaigrette


1 ripe persimmon ( roughly chopped)
1/2 shallot minced
1 T agave
a small pinch cinnamon
2 T sherry vinegar
1/2 cup grapeseed oil
Salt and pepper to taste


Puree everything except grapeseed oil in blender. Once blended, slowly pour grapeseed oil in until emulsified. Season to taste.

Courtesy of Dining Details

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