Fall Salad with Persimmon and Pear

INGREDIENTS

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

PREPARATION

1. Place washed greens in a bowl.
2. Combine lemon juice, honey, olive oil, and salt in a bowl and whisk until emulsified.
3. Pour over the greens and toss gently.
4. Top with persimmon and pear.
5. 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.