Tuesday at the Food Coop

Today was farmer's choice. So basically I make something that's fresh in season, and I scored big going to my parent's house this weekend. They loaded me up with some of the first persimmons of the season. Using that as my key ingredient I wanted to create something for the food coop. I came up with a warm persimmon and kale salad with mock hazelnut (toasted garbanzo beans) tossed in a bit of sherry vinegar, prepared mustard, hazelnut oil, red serranos (which I grew and came out sweet rather than hot), and julienned red onion.

It came out really pretty... I would have added feta to it but I like to keep my dishes vegan at the Co-op.

As always, if you'd like the recipe let me know.