6 generous handfuls baby spinach, washed and spun dry
2 Fuyu persimmons, peeled and thinly sliced
1/4 cup walnut halves and pieces, toasted
1/4 small red onion, thinly sliced, soaked in water and salt, and then squeezed dry
1/2 cup mountain Gorgonzola cheese, pinched into small pieces
Extra virgin olive oil
Good balsamic vinegar (We use “Riserva” by Sereni)
Lightly toss everything together with salt and oil. (Depending on the weight of the oil, about ½ a cup. But use common sense here-don’t over dress.)
Season with a few drops of lemon juice and enough balsamico to taste, but not to overwhelm-this completely depends on the brand.
Plate neatly and serve. Try this salad with a glass of good dry Riesling.
NOTE: In Italian, dressing is a verb not a noun.