Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad!
[recipe servings=3 time=35 Minutes Difficulty=Easy]
[recipe-ingredients]
½ Head Of Napa Cabbage
3 Persimmons Sliced
2 Tablespoons of Hazelnuts, Toasted And Crushed
¼ Cup Of Feta Cheese
1 Teaspoon Chipotle Puree
1 Teaspoon Fig Jam
1 Teaspoon Dijon Mustard
1/2 Teaspoon Sherry Vinegar
1 Tablespoon grapeseed oil
½ Teaspoon Pepper
Salt To Taste
[/recipe-ingredients]
[recipe-directions]
1. First make the dressing by whisking the chipotle puree, fig jam, djon mustard, sherry vinegar, salt, and pepper. Slowly add in the oil in a slow and steady stream while constantly whisking.
2. Shred the napa cabbage by cutting the leaves in very thin slices. Transfer to a large mixing bowl and toss with the vinaigrette. Transfer to a serving bowl or plate and arrange the persimmons nicely on the salad and
[/recipe-directions]
[/recipe]
