For the Vinaigrette
1/2 cup Extra Virgin Olive Oil
2 cups Seasoned Rice Vinegar
1 cup Sparkling Apple Cider
1/2 teaspoon Kosher Salt
1/2 teaspoon ground pepper
1/2 teaspoon Granulated Sugar
For the Salad
12 ounces Spring Mix
2 Persimmons (use Fuyu Persimmons) diced
2 3 ounce packages Dried Cranberries
1 6 ounce package Pepitas/Raw Pumpkin Seeds toasted
1 cup Crumbled Bleu Cheese
1 Red Onion diced
In a bowl, add all of the vinaigrette ingredients and whisk until well combined.
Taste for seasoning and sweetness.
In another bowl, add all of the salad ingredients and toss until well combined.
Just before service, add ½ cup of the vinaigrette to coat the salad.
Refrigerate any extra vinaigrette.
This is a great salad to add to your Thanksgiving menu.