Ingredients
Blood Orange Vinaigrette
- zest and juice of one blood orange
- 1 tbsp white vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- 1 clove garlic, grated
- 1/2 tsp chili flakes
- 1/4 tsp salt
- 1/2 cup TRULY® 100% Extra Virgin Olive Oil
Persimmon Caprese Salad
- 1-8 oz log fresh mozzarella, sliced
- 3-5 Fuyu persimmons, sliced into 1/2-in rounds
- 10 fresh basil leaves
- 2 tbsp pomegranate seeds
- 2 tbsp pistachios, crushed
- salt and pepper, to taste
Directions
For the Blood Orange Vinaigrette:
In a small bowl, whisk together all ingredients except the olive oil. Slowly drizzle in the TRULY® 100% Extra Virgin Olive Oil while whisking constantly until the mixture is emulsified.
For the Persimmon Caprese Salad:
Arrange the mozzarella and persimmon slices on a large platter, alternating between each. Scatter the basil leaves evenly over the top, then sprinkle with pomegranate seeds, crushed pistachios, salt, and pepper. Just before serving, drizzle with the Blood Orange Vinaigrette. Enjoy!