I threw this together as a make shift salad on our Thanksgiving camping trip, and it was delicious. Proof that a few ingredients will always feed you well. So good in fact, it is now all dressed up on a platter to be presented, right here, to all of you.........
Avocado Slices with Persimmon Vinaigrette
by the seat of my pants
1 or 2 avocado
1 persimmon - peeled if desired (the skin can be tough, I peel)
1 T mild flavored oil (we used avocado)
1 T balsamic vinegar plus 1 t red wine vinegar - for a darker vinaigrette
1 T red wine vinegar - for a rose colored vinaigrette
1 t sugar or honey
Mince the persimmon and stir together with remaining ingredients. Let marinate a few minutes. When ready to serve, slice avocado arranging on a platter, spoon persimmon vinaigrette over and serve immediately.
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