Persimmons with Kinako Dressing

When fall comes and persimmons hit the market, plates at State Bird become a canvas for the fruit. Super easy and incredibly delicious, this is the perfect Thanksgiving appetizer!

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Persimmons with Kinako Dressing

Ingredients:

1/2 cup kinako

1 teaspoon kosher salt

1/2 teaspoon ground ginger

1/4 cup grapeseed oil

2 tablespoons unseasoned rice vinegar

6 ripe fuyu persimmons, peeled and cut into wedges

2 tablespoons black sesame

Maldon salt, for sprinkling

Instructions:

Combine the kinako, kosher salt, and ground ginger in a medium mixing bowl and stir well.

Slowly pour the grapeseed oil, sesame oil and vinegar to the bowl, whisking constantly until the dressing is well combined.

Pour the dressing in shallow serving bowls, arrange the persimmons on top, and sprinkle on black sesame, a sprinkle of Maldon salt, and a generous pinch of kinako. Serve right away!