Persimmon Salad with Moroccan Sweet Vinaigrette

Ingredients

• vinaigrette: 1/2 cup olive oil
• vinaigrette: 1/4 cup white vinegar
• vinaigrette: 2 tablespoons argan oil (optional)
• vinaigrette: 1 tablespoon honey
• vinaigrette: 1 tablespoon dijon mustard
• vinaigrette: salt & pepper to taste
• salad: fresh spring mix
• salad: baby spinach
• salad: 1 cup pomegranate seeds
• salad: 1 fuyu persimmon (make sure you are picking a non-astringent persimmon)
• salad: Grated parmesan
• salad: 1 cup roasted unsalted almonds

Directions

1. Making the Vinaigrette: 
   1- Using a hand-held mixer (or regular blender) mix the olive oil, argan oil, and white vinegar together for 1 minute until you get a whitish mixture.
   2- Add the honey, dijon mustard, and season with salt and pepper. Mix well with the hand-held mixer.
   3- Pour the vinaigrette in a jar, close it, and place it in the fridge for 30 minutes so that all the flavors rest and the aromas are released. 
   note: you can store the vinaigrette in the fridge for up to 3 days.  
2. Making the Salad:
   1- In a large bowl, mix all the ingredients of the salad together: spring mix, baby spinach, persimmon (thinly sliced using the slicing section of a grater), pomegrate seeds, grated parmesan, and roasted almonds.
   2- Add some of the vinaigrette to the salald. Mix well using a large spoon and fork.
3. Serve the salad immediately! Enjoy!