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Raise Your Salad Game With This Delicious Recipe of Persimmon & Caramelised Walnuts

By David Saunders | UPDATED: 11:28, 24 April 2020

Spinach and Baby Kale Salad with Persimmon & Caramelised Walnuts

Ingredients

1 bag of Florette Spinach and Baby Kale Salad

1 persimmon sliced

1 cup walnuts

1 tbsp honey

Dressing

1 tbsp olive oil

2 tbsp cider vinegar

1 tsp Dijon mustard

1 tsp honey

Pinch sea salt

Black pepper

Method 

  1. To caramelise the walnuts, add the honey to a small frying pan on a medium heat. Add in the walnuts and stir to combine with the honey. Place the walnuts on a tray to cool down.

  2. Divide the salad between two plates and top with the persimmons and walnuts.

  3. Add all the dressing ingredients in a jar and shake to combine.

  4. Pour the dressing over the salad. Enjoy.

www.florettesalad.co.uk 

And a short product mention:

  • Florette Spinach and Baby Kale Mix, RRP £1.65 available at Morrisons subject to availability. For every pack purchased, Florette will donate 3p to Diabetes UK or 3c to Diabetes Ireland.

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