Fall Salad with Persimmon and Pear

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Recipe by Tanya Milosevich

INGREDIENTS
½ pound mixed greens, washed and spun dry
2 Fuyu persimmons, seeded and sliced (peel is edible but optional)
1–2 D’Anjou pears, seeded and sliced
Juice of 1 lemon
2 tablespoons honey
¼ cup extra virgin olive oil
½ teaspoon salt (plus more to taste)

PREPARATION

  • Place washed greens in a bowl.
  • Combine lemon juice, honey, olive oil, and salt in a bowl and whisk until emulsified.
  • Pour over the greens and toss gently.
  • Top with persimmon and pear. Add more salt (or other seasonings) to taste.

Serves 2–4. Prep time, 15 minutes.

Cook’s note: This salad would be delicious with candied walnuts, and radicchio would make a colorful addition.

 

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