by Chef Chaya-Ryvka Diehl
Serves 2 entree sized salads or 4 appetizers
3 tbsp. Walnut, pumpkin seed, flax, chia or good quality oil of choice
1 tbsp. Coconut vinegar, or apple cider vinegar
½ tsp. Prepared mustard – I like Edens brand for it’s simple and wholesome ingredients
2 tsp. raw organic honey
Salt and pepper to taste
2 handfuls of Dandelion greens, chopped into inch and a half sized pieces
½ head Frisee, mildly torn
½ Fuyu persimmon, thinly sliced
¼ small to medium Red onion, thinly sliced lengthwise – optional
½ pear, thinly sliced
3-4 tbsp. Pomegranate seeds
coarsely chopped walnuts or other nut or seed of choice (I recommend using nuts or seeds that have been soaked and dehydrated first. You can even find these pre-prepared now at the health food store.)
1. Whisk all the dressing ingredients and set aside.
2. Toss salad ingredients in a bowl with the dressing.
3. Toss pear lightly and add pomegranate seeds.
4. Top with walnuts or other nut or seed of choice.
MEET CHEF CHAYA
Chaya Ryvka of http://www.theLivingVision.com is a raw food Chef & most well known as a gourmet raw food Pastry Chef. Her five star desserts have attracted students from around the globe, and brought her to cater events like the wedding cakes for Angela Stokes and Matt Monarch’s RAW union wedding festival. Chaya-Ryvka’s extensive raw food training includes many years spent as personal assistant to Elaina Love o, apprentice to Mathew Rodgers of Coracao Confections, Pastry Chef & Bakery Supervisor for Cafe Gratitude.
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