Persimmon Salad Dressing

• 2 medium persimmons (very ripe)
• 2 Tbsp red wine vinegar
• 1/4 c olive oil
• 1 Tbsp honey
• 1/4 tsp sea salt
• 1/4 tsp ground ginger
• 1/8 tsp ground black pepper

Directions:

1. Peel the persimmons and scrape their pulp into a bowl, blender, or food chopper/processor. (You should have about 1/2 cup of pulp.)
2. Mash or process until pureed.
3. Add vinegar, olive oil, honey, salt, ginger and pepper. Stir or process until creamy.
4. Drizzle over green salads or use in a Persimmon Green Salad.
5. Place excess in a jar or tightly sealed container. Refrigerate and use within 3 days.