Persimmon Salad

INGREDIENTS:

3              Persimmons, diced (about 1/2″)

1               Apple, cored and diced

1/2          Papaya, seeded and diced

1T            Mint, fresh and rough chopped (optional)

2 Cup     Baby Spinach

VINAIGRETTE:

1             Orange, juiced

1/2        Lemon, juiced

1 tsp      Orange Zest

1 tsp      Lemon Zest

1T          Agave or two dates

1T          Olive Oil

1T           Apple Cider Vinegar

1/4 tsp  Allspice or Cinnamon

Blend all vinaigrette ingredients.  Combine all the ingredients in a large bowl and toss with vinaigrette to distribute evenly.  Serve over a fresh bed of spinach.