No, I didn't forget about the persimmon vinegar I made this winter. I drew the vinegar off the fruit and decanted it into this empty (and cleaned) soy sauce bottle.
I rarely buy prepared salad dressings anymore, because it is so easy and tastier to make my own fresh. Lately I've been dressing salads with a couple of tablespoons of my own persimmon vinegar, mixed with a little extra virgin olive oil, mustard powder (to emulsify the dressing), salt and pepper. The persimmon vinegar adds an intriguing and unexpected note to the mix.
Here's a quickie salad: grate some cabbage and carrots, toss them together in a bowl, and dress very very lightly with a vinaigrette such as my persimmon vinaigrette or your own version. (You can substitute red wine vinegar for the fruit flavored one and it will be yummy too).
It makes me happy to create a dish with my own crafted ingredients, even something as simple as this.
Mmmm it's beginning to taste like summer.