Vegan Persimmon Salad Dressing

On a whim - I grabbed a container of persimmon pulp and put it in the blender as I was whipping up a salad dressing.  It was REALLY good - so, I did it again with similarly awesome results.  While this isn't exactly a recipe - here is a list of the ingredients I put in, correcting to my taste.

• 2 c persimmon pulp
• vinegars of your choice (I like orange champagne, rice wine and apple cider vinegar in salad dressings)
• nutritional yeast
• 1/4 olive oil (use even less olive oil than you normally would, if at all)
• 2-3 purple shallots (not the long skinny green onion kind)
• 1-2 cloves garlic
• 2-4 Tb coarse prepared mustard
• fresh or dry herbs
• pepper
• salt or a dash of soy

Puree the heck out of it - add vinegar or other liquid to make it thinner, nutritional yeast to make it thicker.  Got a tomato? Throw it in!  :)

I threw in 1-2 (hard to tell) smoked red jalapenos packed in olive oil (about 2 cups survived my attempt at smoking on the fire pit).  Came out super smoky and yummy!