Recipe by Tanya Milosevich
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)
- 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.